Why does bread have a short expiry date?!
Why does bread have a short expiry date?
the expiry date suggests it should be consumed in less than a week, but it is hard. how can we eat so much bread in such a short time? why does bread expire soon?
Answers:
Primarily due to staling, but also due to molding. Even with all the preservatives to prevent mold and additives to keep the bread soft, the fact is the starches in bread begin to recrystalize almost immediately upon cooling (this is the process of going "stale"), and storing bread in plastic to keep it moist creates perfect conditions for mold.
As someone mentioned, you can freeze bread to prevent (well, slow down) these problems. Store the bread in serving sizes, and take it out a few minutes ahead to let it warm up. Do NOT store bread in the refrigerator, the staling process is actually much faster at refrigerator temps than at room temp.
Someone else mentioned yeast, and that bread is living -- this is incorrect, baking kills the yeast. The only thing living in (on) most bread is the mold spores on the surface, and it takes a while for them to overcome the preservatives and take over.
Most bread is made with preservatives to make sure that the flavor lasts. Some bread doesn't have preservatives if you get it fresh.
Bread is made with yeast so Bread is a living organism and it goes bad just like a piece of meat.
You got that wrong
you can always go to a day old shop.
You can keep it stored for another week
AND
if you like
take 1/2 or 1/4 and freeze it..
It is a date to remove it from the store so they can resell or dump as petfood Etc.
And every 2 - 3 weeks they jack the price a cent or two to cover the cost of gasoline.