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How to keep bread?

Bread is not only the whole head, but also a product that almost everyone uses regularly. And to make it tasty and fresh, you need to find out and follow the rules of its storage.

Storage time

How long can you keep your bread? It depends on its composition. So, rye species are usually kept somewhat longer and harden more slowly. Unleavened bread made using sourdough preserves yeast-like properties. If you add live yeast, the product will deteriorate rather quickly, and the use of dry yeast will somewhat extend the shelf life. If you want to preserve freshness for the longest possible period, use vegetable-based ones instead of animal fats.

On the packaging of the product from the store, the storage periods are indicated, so just follow them. Usually, home-cooked bread is stored less since it is made from only natural ingredients. The best option is to eat a loaf for two days, but it will also last longer if you follow certain rules.The maximum period is three to four days at room temperature and up to 7-9 days in the refrigerator.

Storage methods

How to store bread? There are several ways:

  • Our grandmothers and great-grandmothers simply wrapped loaves in towels or breathable fabrics. And this option is quite the place to be, because textiles are well breathable, retains moisture levels, protects from premature staling. But the fabric or towel should be periodically washed, and preferably without the addition of powders with strong odors and chemical additives (suitable soap or glycerin). In addition, when unrolling bread, crumbs will surely pour in, which is not likely to please cleanliness of housewives.
  • Paper bags. The paper will also keep the optimum level of moisture and provide protection from external negative influences. It also lets air through and, therefore, reduces the risk of mold.
  • Cotton, linen or cotton pouch. It can be purchased or manufactured by yourself. It is very easy to sew such an accessory, so it only remains to pick the right material. It must be sufficiently dense, natural and well breathable.
  • Breadbasket. Today there are a lot of such accessories, and they are made of different materials: plastic, wood, metal. The metal is strong and durable, ensures proper storage and maintenance of the optimum temperature. Plastic may be subject to mechanical stress, so this is not the best option. The wooden bread biscuit needs special care, because the material can swell or dry up due to changes in the humidity level, in addition, it propagates pathogenic microorganisms. But there are rocks with antiseptic properties that are protected from fungi - it is juniper and birch bark. And remember that the bread box must often be cleaned from crumbs, washed and dried (preferably after eating each serving of bread). And it is desirable to purchase an accessory with several sections in order to store separately different types of product.
  • Plastic bag. Many nutritionists do not recommend storing food in such a package, but if it is for food, then this method can be used. Do not tie the package, otherwise the access of oxygen will be blocked, and the bread will begin to become covered with mold.It is better to leave the product ajar, not completely closing the plastic packaging. In addition, there are special food perforated bags on sale, but you can make the holes yourself with an awl or a thick needle. And change the packaging each time, it is not suitable for re-use.
  • Dishes. Some housewives store bread in pots. Although it looks unusual, but such a dishware is quite suitable, as it closes, but at the same time the internal space is ventilated.
  • Fridge. You can store bread in it, and this will increase the period of preservation of freshness. But it is important to protect the product from foreign odors by storing it in a paper or perforated plastic bag. And so that you can eat bread in a few weeks, put it in the freezer.

Important information: the bread must be in a dry and not very dark place!

Advice

So that the bread does not dry out and spoil, several recommendations can be followed:

  1. Keep rye bread separate from white and long loafs, as these species have different levels of moisture and composition, which, if co-located, can lead to damage.
  2. If the product has already begun to deteriorate and become covered with mold, in no case continue to store it! Firstly, mold fungi will spread to other products, secondly, these microorganisms quickly penetrate into the pores of the product, so even if you cut off the damaged area, this does not mean that the rest will be edible.
  3. If you have baked bread with your own hands, then after removing it from the oven or oven, let it lie down for a while. If you remove it immediately, it will be very bad to cut and quickly deteriorate due to humidity.
  4. To cut a loaf or a loaf is best not from the edge, but from the center. So you can, taking a piece of the right size, connect the two halves and prevent the patching and penetration of pathogenic microorganisms, which will preserve the freshness and softness, as well as extend the shelf life.
  5. So that the bread does not spoil exactly, do not take it for the future. Buy as much as your family eats in a couple of days.

Keep the bread right and it will be tasty and fresh!

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