What Makes Bread Last Longer?

What Makes Bread Last Longer?

Bread, much like milk and eggs, are particular kitchen staples that seem to vary wildly when it comes to their lifespan.

Some loaves of bread can last weeks without going stale, whilst others start to reach a less-than-ideal state within just a few days.

There are so many ways to make a loaf of bread, and so many ingredients and techniques used in breadmaking that certain loaves of bread last longer than others.

Here are some factors that affect the lifespan of bread.

 

Ingredients

Bread goes stale and mouldy as a result of the starches in bread begin to degrade, and the moisture and oxygen can encourage mould to grow.

Certain ingredients used in bread, such as almond flour, eggs and butter contain fat, which is a preservative that helps the bread to last longer.

Certain loaves of bread also contain more artificial preservatives which help them last longer, however, certain types of bread provided by speciality bread suppliers will not contain these.

 

Storage

Air circulation makes bread go off faster, as does a warm location. This is why bread will last longer if stored in a cool, dry and often dark place.

One way to stop this is to seal it, either in a bag or in an airtight container. However, a loaf of bread does need some level of airflow to avoid getting soggy, which is why a breadbox is so effective at storing bread.

Putting bread in a refrigerator will help it last longer but in some cases can make it more course as starches crystallise, and freezing bread is the best long term solution as loaves can last up to six months in the freezer.

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By | 2021-02-17T15:32:55+00:00 February 17th, 2021|Blog|Comments Off on What Makes Bread Last Longer?

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