Breads

I do not have access to specific sales data for Wonder Bread in 2001. Sales figures for individual companies are usually private and not publicly disclosed in detail. For accurate information, it would be best to contact the company directly or refer to financial reports if they are publicly traded.

No, it is not safe to consume bread with mold on any part of it. Mold can produce harmful toxins that can cause sickness if ingested. It's best to discard the entire slice of bread to prevent any health risks.

Yes, bicarbonate of soda can go out of date. Over time, it may lose its effectiveness for baking and cleaning purposes due to a decrease in its leavening and odor-neutralizing properties. It's best to replace it if it's old or past its expiration date.

On average, a plain bagel contains about 9-11 grams of protein. However, this can vary depending on the size and type of bagel.

Mold prefers dark and damp environments, so when bread is in the sun, it dries out faster and doesn't provide the moisture that mold needs to grow well. Sunlight can also inhibit the growth of mold spores because ultraviolet (UV) radiation has a sterilizing effect.

throw out the bread

Try cleaning the interior of the bin with a solution of chlorine bleach (1/2 oz.: 11-1/2 oz. water), air dry, then place a small bowl of vinegar in the bin for several days.

Yes, toasted bread likely weighs less than untoasted bread. This is because toasting removes some of the moisture content, making the bread lighter.

What is the effect of different storage temperatures on the growth rate of bread mold?

Yeast is a bacteria that feeds on sugar, which causes the fermentation process.

In the process of wine making, grapes have yeast in the skin and sugar in the flesh of the fruit, the yeast then feeds on the sugar in the flesh fermenting the juice and making the wine.

Chalk is not a component of bread. Bread is typically made using flour, water, yeast, and salt. Chalk is a type of sedimentary rock composed of calcium carbonate, and is not used in baking bread.

It really depends on the strain of yeast and the environment the yeast is in. For purposes of beer brewing, yeast produce alcohol as waste during anaerobic cellular respiration, and they can survive in an environment of up to roughly 10-14% alcohol before dying out. Of course, different strains of yeast have different alcohol tolerances and most modern brewing yeasts have been bred to expedite alcohol production, effectively shortening their lifespan but increasing the rate of beer production.

I'm a big supporter of bread but not the kind most people buy. What I'd prefer to say is brown bread is less bad for you than white bread.

With white bread the wheat is ground up much more finely than brown causing more surface area. After vegetables, and fruits are picked (same with meats) they start to die and nutrients start to seep out into the air (the smell is part of this process). The more surface area on it i.e. the finer you cut it up, the more surfaces for bacteria to seep out, the less nutrients you're going to ingest. Another reason is they bleach flour to make it so white, bleach is a poison to us.

Draw backs of both white and even brown bread is first off it's made of wheat. wheat really isn't that good for us anymore. it's been so genetically modified throughout the ages to produce more plants and bigger grain output per plant that the wheat itself has just a fraction of the nutrients it did hundreds of years ago (it's kind of hard for me to explain genetic midifying in words but if you only focus on two traits like bigger and more grain for instance then there's a small chance that the one that works will also have the healthier nutrient gene too. Then if you do this houndreds of times over the years theres no chance in hell the final product is going to be very healthy). Then they process the wheat like you wouldn't believe to turn it into the product you see in the stores. there's many stages of this process including heating it up to extreme temperatures to remove any bacteria in it, this process also kills the good bacteria and most nutrient's. Also I've heard rumors that brown flour is bleached white then dyed brown to give it a consistent brown color (sounds legit, however I've never seen anything to back it up).

If you want a good bread to eat look for kinds that contain the most kamut or flax seed. i personally don't like the taste of flax seed however kamut bread tastes amazing. organic is better. kamut has an insane amount of nutrient in it and the more nutrients the more taste, so to put it bluntly kamut bread tastes amazing. another example of more nutrients is you'll find kamut bread is much much heaver than regular wheat bread. With regular wheat bread it takes around 6 or so sandwiches to fill me up, however you'll find with kamut bread it only takes one or two sandwiches.

You may mean to ask about "whole wheat bread" and a "weight reduction diet." However, no single food is "bad" for a diet. It is the amount of food eaten relative to the activity (calories burned) by the dieter that is significant.

they should be alright if you take the moldy bits off, but I wouldn't recommend it because there could still be fungi on the bread and that fungi could spread. Just go to the store and buy a new loaf of bread

Black bread is made from whole grain flours like rye or wheat, resulting in a denser texture and darker color compared to white bread made from refined flours. Black bread tends to have a stronger flavor and is often richer in nutrients like fiber and vitamins.

No, white bread does not have bleach in it. The whiteness of white bread comes from refined flour, which has been processed to remove the bran and germ, not from bleach. Bleach is not used in the production of white bread.

Potato bread generally has a higher moisture content than white bread and wheat bread, which can make it more prone to mold growth. However, mold growth also depends on factors such as storage conditions, preservatives used, and overall cleanliness. Proper storage in a cool, dry place and using airtight containers can help prevent mold growth on any type of bread.

Symptoms of illness from eating moldy bread can vary depending on individual health and the type of mold. However, symptoms may start to appear within a few hours up to a day or two after consumption. If you suspect mold exposure, seek medical attention if symptoms persist or worsen.

All bread will grow Mold if it's old and stale, depending where the bread is kept i.e. if it's in a warm environment the mold will grow much more quickly, nothing to do with the type of bread.

It is recommended to use white bread for growing mold experiments, as it tends to show mold growth more prominently and quickly compared to whole wheat or other types of bread.

Bread mold produce masses of threadlike structures called mycelium. Mycelium is the vegetative part of the fungus that grows within the bread, breaking it down for nutrients.

If you're strictly counting calories, wheat bread. But potato bread is also gluten free, as well as containing more iron, b-vitamins, thiamin and other nutrients that regular breads don't have. In general, potato bread only has ten more calories per slice- I'd go for the potato bread myself.

Yes, bread molds can produce toxic compounds called mycotoxins, which can cause health problems if ingested in high amounts. Ingesting moldy bread may lead to symptoms such as nausea, vomiting, and allergic reactions in some individuals. It is recommended to discard bread that shows signs of mold to avoid potential health risks.

When left exposed to air on a countertop, bread will start to dry out and become stale. This is due to the loss of moisture in the bread as it comes into contact with the dry air. Additionally, exposure to air can also lead to mold growth on the surface of the bread.