Is Sugar a Factor Affecting Bread Mold?

Food Source

• Molds don't produce chlorophyll like other plants and must get food from other plants and animals, rather than the sun. Bread contains many nutrients for mold to feed on, including sugar and starch. Quick breads and other breads with a high sugar content also tend to be moister than low-sugar breads, which accelerates mold growth.

Storage Conditions

• Although breads stays freshest stored at room temperature, it also develops mold more quickly on the counter than in the refrigerator. Bread also molds faster in humid environments. A warm, dark bread box creates the ideal environment for mold growth. To preserve quality, store bread in the freezer. Thaw it at room temperature and use it within three to four days.

Considerations

• Most commercial breads contain preservatives that slow mold growth. Homemade breads lack these ingredients and thus, become moldy more quickly. In addition to white sugar, many bread recipes call for honey or molasses, forms of sugar that also support mold growth.

Cautions

• Some molds contain toxic compounds that can cause illness in humans. These toxins can spread into the bread beyond the area visibly affected by mold. They also alter the taste of the bread, causing a distinctive, acrid flavor. Discard any bread that shows signs of mold growth.