Moldy Bread I started on this project because bread is the most widely consumed food around the world. It has been part of Americans diet since the beginning of mankind. In America, the average person will consume 53 pounds of bread per year. A slice of packaged bread contains only one gram of fat and 75 to 80 calories. (http://www.wellnessproposals.com/nutrition/cultural-food-diversity-program/breads-from-around-the-world-handout.pdf) I wanted to see how long it will take bread to mold and grow on slices store bought, packaged and sliced white bread, whole wheat bread and rye. I chose these three different types of bread because they are most common. Everyone has seen it and knows what it is. You go to make a sandwich, get the bread out and there it is, green, black or blue fuzz. That fuzz is MOLD! If you see that then it is time to throw it in the trash. Mold is a member of the fungi family and the most well known fungi everyone knows is a mushroom. Mold can grown on any type of food but the most common food and place for mold to grow is bread. Conditions are usually perfect for mold to grow on bread because of where bread is usually kept. Many people keep their bread in a warm, dark place. (http://www.moldbacteriafacts.com/what-is-mold/mold-on-bread/) What attracts mold to bread? Sometimes we wonder why bread can mold so fast just sitting on your countertop. Well we have found a effect to how you can keep bread from molding so fast, the answer is… just stick it in your fridge and it will last about twice as long without growing mold on it. Can different types of bread mold faster? Hmm… good question that is the reason I started on this experiment. I thought it would be pretty cool to see which bread will mold first. Getting back on to the subject of what attracts mold to bread. Bread contains a little bit of moisture content which attracts mold to bread. Mold can grow in every color possible. Mold can sometimes be gross and all but sometimes it can also be very interesting to learn about. Mold cant just grow on food but it can also grow on other things, basically anything that contains moisture.(https://www.hunker.com/12445295/how-to-keep-bread-from-molding-in-hot-weather)These are few interesting facts I learned about how store bought, packaged, sliced bread is made. To make bread you must have grain, water and yeast. The sifted flour is then emptied into a large mixer with water and then yeast is added. This mixture makes a substance called gluten. Gluten is something a high number of people have discovered they have allergies to. The yeast makes the bread rise and then is kneaded to the correct consistency. It takes approximately 10 to 12 minutes to complete this process. Chemicals are then added which makes the bread dough ferment. It is put in a metal bowl and covered until it rises. After that the dough is divided and cut and dropped into loaf pans. The dough is baked for about 25-35 minutes. After the bread cools it is sliced into even pieces. Finally it is ready to be wrapped, tied and put into the plastic bread bag. (http://www.madehow.com/Volume-2/Bread.html)There are many different types of healthy and unhealthy breads. It is known that white bread and refined grains are not healthy. Whole wheat is one of the most common breads because it’s the healthiest. Whole wheat bread contains protein and fiber. Gluten free bread is made of starch and does not have much fiber. Sugar is often added to this bread to improve the taste. People have been encouraged to eat whole grains in place of white bread. Health professionals say that bread and other sources of gluten grains are not necessary and could be very harmful to the human body. It has been said, “the whiter the bread, the sooner you’re dead.” If that isn’t enough to make you want to change your diet, I’m not sure what will. It had been studied that whole grain bread isn’t made with “whole” grains like people think it is. Whole grains actually are a very fine flour. These types of grains have nutrients but digest very fast in the body. The starches contained in bread break down rapidly in the digestive tract and enter our blood as glucose. This makes your blood sugar and insulin rise very quick. It is interesting to know that whole wheat bread makes blood sugar rise faster than a lot of candy bars. Blood sugar rising and falling at quick rates causes you to become hungry again. It is best to keep the levels constant and not rising and falling quick. (https://www.healthline.com/nutrition/why-is-bread-bad-for-you#section2)What is bread? Bread is basically a paste of flour or meal and water cooked over or surrounded by heat. More complex bread rise in different ways and contain salt and other ingredients. Although bread is usually thought of as being made from wheat, it can be made from any grain. (https://www.buzzle.com/articles/bread-mold-facts.html)Alpha starch gives the moisture and amazing smell of the bread. The beta starch process comes in whenever the water evaporates from the bread. This is why we dont love the smell or taste of stale bread. Next time you eat bread, you can just thank God for creating wheat with gluten and yeast to make the amazing food bread. (Lawrence, 129)A final interesting fact about mold is that penicillin is a close relative of fungus and will grow on bread. There are also many other molds growing with that. The spores will float through the air until they find and land on another location and start to grow again and reproduce. Rhizopus is the fastest growing and reproducing fungi in the whole phylum. (https://sciencing.com/different-kinds-bread-mold-5956459.html) WORKS CITED (http://www.wellnessproposals.com/nutrition/cultural-food-diversity-program/breads-from-around-the-world-handout.pdf)(http://www.moldbacteriafacts.com/what-is-mold/mold-on-bread/)(https://www.hunker.com/12445295/how-to-keep-bread-from-molding-in-hot-weather)(http://www.madehow.com/Volume-2/Bread.html)(https://www.healthline.com/nutrition/why-is-bread-bad-for-you#section2) (https://www.buzzle.com/articles/bread-mold-facts.html) (https://sciencing.com/different-kinds-bread-mold-5956459.html) Lawrence, Richard. “Properties of Matter”, Answers in Geneis, 2004. Stanton, New Jersey.