• Mouldy Bread
    bread even in the dry place, which means that mold just need a very low moisture. My hypothesis is that the bread inside room temperature will grow faster than other samples that inside the refrigerator, because the amount of free water molecules will be decreased or even become solid. III...
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  • Bread Mold Lab Report
    Title: Bread Mold Lab Purpose: The purpose of this lab was to test the effect of water on bread mold growth. Hypothesis: I hypothesized bread mold would grow faster if the bread was exposed to water. Materials: 1. Bread 2. Plastic cup 3. Water 4. Rubber band 5. Plastic...
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  • genetic energy
    . Mold will not grow on it because of its lack of moisture content. Crackers are the same. Ever see mold on a cracker? Crackers are too dry for mold. You can make mold on bread grow faster. Put the bread into a plastic bag. Once or twice a day, mist the bread with water. Mold will grow a lot quicker...
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  • Mold lab report
    . Hypothesis I think the wetter the bread is the more mould there is going to be. But I think that if I put too much water on it will begin later or not. The mold will grow more with more water because mould requires a moist environment for the reproduction. I also expect that near to the end the...
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  • Bread Mold Research Paper
    To begin, I had to find out how mold happens. Mold happens when bread is left out in moist areas. Mold grows because it seeks moisture warmth and food. Mold forms because in dust there are tiny micro-organisms and fungi along with it. The type of fungi found in air is called a spore, and it does...
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  • Environment's Effect on Growth of Bread Molds
    , moist places and on organic materials and a mold is a fungus. Like all fungi, molds don't photosynthesize / don't require light energy to make food and grow. They get their energy from the organic material in which they live. Recommendation We recommend that to prevent molds to grow on bread...
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  • Culinary Final Study Guide
    . • LAG PHASE: resting time when very little growth occurs • LOG PHASE: accelerated growth of bacteria • STATIONARY PHASE: lasts until bacteria begin to crowd others within their colony, creating competition for food, space and moisture, which allow bacteria to grow • DECLINE: bacteria die...
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  • Food and Industrial Microbiology
    botulinum cannot grow. But an exception is Staphylococcus aureus which can be inhibited by water activity value of 0.91 under anaerobic conditions but under aerobic conditions, it requires a minimum water activity value of 0.86. Most molds and yeasts can grow at a minimum water activity value of 0.80. Thus...
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  • Soy Whip Cream
    cookies.The anise flavored dough is rolled with the Springerle rolling pin, pressing the carved shapes into the dough. The dough is then normally left to dry overnight before baking. Springerle cookies can also be made in a cookie mold. Shop here for Springerle rolling pins. Bread Tools...
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  • Science Research Paper
    the mold to appear. CONCLUSION: The hypothesis that bread mold will grow faster in warm and damp environment is proven to be true. Mold will grow fast on bread in humid and warm conditions. Bread should be kept in dark, dry and cool places for it to last longer. Bread can also last longer if...
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  • Case Study
    , baking powder and baking soda instantly create air bubbles, which act as the leaven in a quick bread batter. This requires the loaf to be baked immediately. Cream BAKING POWDER of tartar is used in combination with baking soda. BAKING SODA CREAM OF TARTAR DRY YEAST Activate in lukewarm...
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  • banking lecture
    with uneven sides Insufficient mixing Improper cutting Too much leavening Color of crust Delicate golden brown Pale or uneven brown Too stiff a doug Too slow an oven Texture of crumb Slightly moist Fione-grained Tender with some layers of flakes Harsh and dry Crumbly Tough and...
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  • History of Bread
    kept in warm, moist environments is prone to the growth of mold. Bread kept at low temperatures, in a refrigerator for example, will develop mold growth more slowly than bread kept at room temperature, but will turn stale quickly due toretrogradation. The soft, inner part of bread is known to bakers...
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  • Dehydration of Food
    Clostridium. Yeasts and Molds Yeasts are oval-shaped and slightly larger than bacteria. They reproduce most often by budding. In budding each cell can produce several buds, or swellings, which break away to form new, fully formed daughter cells. Molds as found on bread, fruit, damp paper, or other...
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  • Kingdoms of Life Book
    plants and animals and decompose them. Moulds, mushrooms and yeast are all fungi! Fungi have spores that can grow like seeds into new plants. If you see a mold growing on bread under a microscope you will find that each stalk has a swollen head. This is called the spore bag which bursts open when...
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  • Chemical Food Preservation
    (Propionibacterium shermani) o It has limited anti-microbial properties being most effective against molds o Since it has no effect on yeasts, it can be used in baked products where the growth of yeast is critical o Used in breads and cheese Sulfites and Nitrites Sulfites Preservatives and...
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  • Science Lessons
    , etc. Other students take turns guessing the identity of the item.Family Connections * Have a mold race! Moisten a slice of bread with a few drops of water and place it into a Ziploc sandwich bag. Place it in a warm, dark place. Keep the bag zipped shut after the mold grows—many people are...
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  • Ap Biology - Chapter 31 Notes
    grow as mold. ← Molds grow rapidly as mycelia and produce spores. • Yeasts live in liquid or moist habitats. • Instead of producing spores, yeasts reproduce asexually by simple cell division or by budding of small cells. • Most molds and yeasts have no known sexual stage. ← Such...
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  • Katamaran Ng Mga Pilipino
    to 9%. It is chlorinated (a bleaching |with greater volume and is |months. | | |process which leaves the flour slightly acidic, |used in some quick breads and| | | |sets a cake faster and...
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  • Final Study Guide
    gastroenteritis Bacteria Most will grow rapidly if FAT TOM conditions are right Some change into different form called spore to protect themselves Some produce toxins in food, which cooking may not destroy. Most are controlled by keeping food out of the temperature danger zone Growth Stages...
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