Important information about the shelf life of bread and storage rules

Flour baked goods are now presented in a fairly wide range. These are not only varieties of bread made from rye and wheat flour. In shops and stalls you can buy baked goods with the addition of fruits, vegetables, seeds, bran, as well as several types of baguettes, flatbreads, various loaves and even pita bread. Products do not remain fresh for long. We’ll talk further about what to do to extend its shelf life and how to store the bread.

Why does bread spoil quickly?

Bread is included in the list of perishable products due to its composition. You've probably noticed that a loaf bought in the morning loses its freshness, taste and aroma by the evening. If the bread has been untouched for several days, mold may appear on its surface.

Modern bread is very different from the products that our grandparents ate. Then it simply became stale and dried out, and now even after 2-3 days of storage it becomes moldy. This phenomenon can occur due to various reasons:

• a large number of impurities and emulsifiers have been added to the composition;
• stale raw materials were used;
• production technology is disrupted;
• storage and transportation standards are not met;
• non-compliance with safety regulations at work.

To always buy fresh rolls and loaves, pay attention to several characteristics:

• Crust condition. It should be smooth without burnt areas.
• Crumb density. It shouldn't crumble.
• Aroma. Its absence or change indicates that the product has been sitting for a long time.

It is best to buy bread from a trusted seller, who will tell you how long the loaves, if they are unpackaged, have been lying on the counter.

Storage process

During storage, processes occur in bread that affect its mass and quality. In this case, two processes occur in parallel and independently of each other: drying out - loss of moisture and staleness.

Drying is a decrease in the mass of bread as a result of the evaporation of water vapor and volatile substances. It begins immediately after the products come out of the oven. While the bread cools to room temperature, the drying processes are most intense, the weight of the product decreases by 2-4% compared to the weight of hot bread. Active ventilation during this period reduces weight loss. After the bread has cooled, drying occurs at a constant rate, but ventilation of the premises during this period increases losses. The greater the initial mass of moisture in the bread, the more intensely it loses it. Tin bread dries out faster than hearth bread because it contains more moisture. Small-piece products lose moisture more intensively.

Staling is a complex process associated with the aging of starch. Signs of staling appear 10-12 hours after baking bread. Stale bread has a soft, matte crust, while fresh bread has a fragile, smooth, glossy crust. Stale bread has a hard, crumbly crumb that is not elastic. During storage, the taste and aroma of bread change simultaneously with the physical properties of the crumb, loss and destruction of some aromatic substances occur, and the specific taste and aroma of stale, stale bread appears.

Staling occurs most intensively at temperatures from minus 2⁰С to plus 20⁰С. At temperatures from 60 to 90⁰С, staling occurs very slowly, almost imperceptibly, and at 190⁰С it stops completely. At temperatures below -2⁰С, staling slows down, and below -10⁰С it practically stops. Therefore, one of the ways to slow down staling is to freeze bread at a temperature from -18⁰С to -30⁰С. The shelf life of bread in the refrigerator (freezer) is long, but this method is expensive and not widespread in our country.

A more common and simpler way to slow down the staling process is to pack bread in special types of paper, polymer film, including perforated and shrink film. The use of packaging materials, on the one hand, helps preserve bread for a longer period (the shelf life of bread in packaging according to GOST is 72 hours, and in the case of using preservatives - 14-30 days), and on the other hand, it improves sanitary and hygienic conditions transportation and sale in the distribution network.

Refreshment of bread. When heated to a temperature in the center of the crumb of 60⁰C, the bread restores its freshness and retains it for 4-5 hours (wheat) and 6-9 hours (rye).

What material to use for storing bread

The product will stay fresh longer if you choose the right storage container. Natural fabric or paper copes well with this function. Plastic, polyethylene or foil also preserve the freshness of bread well. However, when using them, take care of ventilation inside, since condensation appears on the inner surface of such materials.

Dates and varieties

At what temperature should you store bread?

The optimal temperature for storing bread is 20–25 degrees. In this temperature range, the product retains its best consumer characteristics. Like many other products, baked goods do not tolerate sudden temperature changes. Make sure that the room where the bread is located is well ventilated, dry and clean, and the relative air humidity does not exceed 75%.

How to soften stale bread

The main feature of changes in bread during storage is its hardening, which occurs due to the evaporation of moisture from the finished product. How to make stale bread soft?

If stored improperly, bread begins to go stale after 10-12 hours. In this case, the taste and aroma of the product is lost.

It is quite possible to refresh it and, using simple methods, make it soft again.

In order to refresh stale bread and make it soft again, you should warm it up. This can be done in the microwave, oven, or frying pan, using some tricks.

In the oven.

To do this, lightly sprinkle the stale loaf with water and place it in the oven at 150⁰C for 5 minutes. Restoring freshness for rye bread will last 6-9 hours, for wheat bread - 4-5 hours.

You can refresh stale bread by wrapping it in food foil in advance; in this case, the holding time increases - at a temperature of 160–180 degrees it will be 10–15 minutes. Be sure to let the bread cool slightly before removing it from the foil.

In the microwave

This method is considered the fastest and most effective; it is more suitable for bread in pieces - the thickness of the slices for softening in the microwave should be about 2 centimeters.

• Sprinkle a little bit of water on the stale pieces and place in the oven for a maximum of 60 seconds; in addition, you can place a saucer or glass of warm water in the microwave next to the bread. It is better to check the condition of the slices every 15 seconds - otherwise you can overdry them, making them even tougher. In addition, it is advisable to cover it with a special microwave lid made of plastic to reduce the effect of evaporation.
• Soak a paper towel in cool water, squeeze out excess moisture and wrap the dried bread, which is then placed in the microwave with the towel for 10-20 seconds.

For a couple

The simplest option is softening in a double boiler or slow cooker. You need to keep the stale bread in the steamer mode for 1-2 minutes. If you don’t have a double boiler or multicooker, you can use a regular saucepan. You need to place dry slices or a whole piece of bread in a colander and place it over a pan of boiling water. It is important that the water does not touch the bread, otherwise it will turn into a mushy mass. After keeping the stale pieces for 5-7 minutes, you get quite soft slices of bread. Constant monitoring of the process is required, otherwise the product may absorb excess moisture, and then the bread will have to be dried.

In a frying pan

This method can hardly be called effective, although it may well take place. Stale bread, as in the case of the oven and microwave, should be lightly moistened with water and then placed in a dry frying pan heated over low heat and left for 1 to 5 minutes.

Remember - it is necessary to soften stale bread immediately before eating it. The reconstituted product remains soft for no more than 2 hours. It will no longer be possible to make it soft again.

Store bread correctly, do not buy a lot of it so that it does not linger. And if it so happens that the product has become stale, you need to make sure that there are no other signs of spoilage and soften it using any of the proposed methods.

08 Apr 2021 Guardian 4181

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How to store freshly baked bread

If you are pampering your family with fresh baked goods, prepared yourself, take into account the following rules:

• Try to remove the product from the mold as quickly as possible, otherwise the crust will not be crispy.
• Do not pack hot bread until it has cooled completely.
• For storage containers, use a plastic or paper bag, a towel made of natural fabric, or simply put the baked goods in a bread bin.

Ways to turn frozen bread into fresh

There are several ways to revive a baked product after freezing.

1. Simplest. Remove the bread from the freezer about four hours before eating and leave it wrapped until completely thawed at room temperature.
2. In the oven. Place the product wrapped in parchment in the oven for five minutes, preheated to 200 °C.
3. With a crispy crust. After thawing, place the bun in the oven for ten minutes, preheated to 180 °C, after greasing it with water.
4. Using a steamer. Place the product in the device for 20 minutes. The period of time will largely depend on the size of the product being defrosted. Therefore, if, after piercing a piece with a knife, you are convinced that it is hard inside, you need to turn on the steamer for another 10–15 minutes.
5. In a frying pan. Place the frozen slice in a frying pan over low heat without covering it with a lid.

Is it possible to freeze bread so that after defrosting it will look like fresh? After this procedure, the bread may be wet. However, it is enough to let it cool and dry, and it will regain its original qualities and taste.

Where is the best place to store bread at home?

Most importantly, do not leave the finished loaf outdoors, especially in direct sunlight. To keep the product fresh for as long as possible, use various storage devices.

Foil or plastic bag

Polyethylene or foil do a good job of preserving the freshness of bread, but only with proper storage. Basic rules for storing bread in a bag or foil:

• Use only a new bag or piece of foil to avoid mold.
• Close the package tightly to prevent the bun from drying out.
• At the same time, do not allow moisture to collect inside. To do this, make several small holes in the packaging.

In the original polyethylene packaging, the bread will last for at least 3 days, provided that you close the bag tightly.

Paper, textile or clay

This storage method came to us from our grandmothers. In the old days, it was customary to wrap bread in a piece of natural fabric. This way it could stay fresh for at least 2 days. The method is still popular among many housewives. Use kitchen towels made from natural materials without a pattern or a special fabric bag for bakery products for storage. The bags consist of 3 layers: the outer and inner are breathable materials, the middle is perforated polyethylene. You can buy similar devices in the hardware department of the supermarket.

An excellent place for storage would be paper bags, which are often sold in stores. The material prevents the product from drying out, breathes well, and does not allow moisture to pass through. In a closed paper bag, the loaf will remain fresh for up to 3 days.

An alternative to a bread box is a simple clay pot. The material will help keep the product fresh for 5–7 days. To achieve these results, simply cover a fresh loaf with a clay pot.

Vacuum

In vacuum packaging, bread can last from 7 to 10 days. After this time, the product will remain as soft and fresh as it was before storage.

Breadbox

A classic option for storing bread. In addition to its main function, the bread box also acts as an element of kitchen decor. In the range of products for storing food you will find products made of metal, wood, plastic or clay. Each material has different performance characteristics.

The loaf can stay fresh for up to one week if you first wrap it in a linen towel and make sure the lid of the bread bin is always closed

General storage recommendations

There are several basic rules for keeping bread fresh. They relate to the choice of material for preservation and optimal temperature. You need to know where it is best to store bread and the shelf life of bread. This will be discussed in more detail below.

Material in which to store

After cooking, homemade bread should not be placed in materials that do not allow air to pass through. The product must first be cooled. To maintain freshness, place it in a natural fabric. It can be linen or cotton. When you wash your towels, try to rinse them several times to remove any remaining detergent.

Housewives often store bread in paper bags. It allows air to pass through well, but cannot be used more than once. Freshly baked bread can be placed in such a “container”, because... in paper it will not become covered with condensation.

If you store food in a plastic bread bin, make sure there is good ventilation. It is allowed to place food in a food bag or film. However, the storage period should not exceed 24 hours. Make several holes in the bag in advance to allow air to get inside.

Temperature

Bakery products should be stored at a temperature range from +20°C to +25°C. Try to protect the product from sudden changes in temperature. Control the humidity level in the room and ensure good ventilation. The optimal humidity in the room should be no more than 75%.

Optimal storage times

If you have bread baked from rye flour, try to eat it within a day and a half. Wheat-based flour products are stored for about a day. These conditions apply to products supplied without packaging.

If you bought bread in original packaging, carefully look at the expiration dates. On average, they are 3 days. If made without yeast, it can be stored for about 3 days without losing its softness.

Can bread be stored in the refrigerator?

Some housewives keep bread in the refrigerator and claim that it stays fresh for 5-7 days. On the one hand, the refrigerator helps to avoid the appearance of mold, since the temperature from 0 to 2 degrees prevents its occurrence. On the other hand, such a temperature lowers the level of moisture in products, so the bread goes stale much faster.

If you decide to keep the loaf in the refrigerator, don't neglect packaging it. Wrap the loaf in paper or cloth. When using plastic bags or foil, make sure there are holes in the surface for ventilation.

Is it harmful to store bread in the refrigerator?

Of course, it’s up to you to keep the bread in the refrigerator or just in the room. However, please note that this storage option may cause problems:

• the bread will absorb the smells of other products lying on the shelf of the refrigerator next door;
• other foods will absorb the smell of yeast;
• if you place a loaf in polyethylene without holes, it will definitely become moldy;
• When a hot product is placed in the refrigerator, the compressor may become unusable due to the steam released by the bread.

How long can bread be stored in the freezer?

An interesting fact is that the rate of starch crystallization is significantly reduced at temperatures from -10 degrees. Based on this information, we can assume that the bread can last in the freezer for a long time. And indeed it is.

To keep the product for a long time at a temperature of -13 to -18 degrees:

• Place only fresh bread at room temperature into the chamber;
• be sure to pack the product in a bag or foil;
• do not refreeze the rolls;
• For convenience, mark the freezing date directly on the packaging or package the product in portions.

If these conditions are met, the bread will last in the freezer for 2 to 16 weeks.

Keep the frozen product at room temperature for several hours or use an oven, microwave or bread maker to defrost.

What kind of bread is not stored in the refrigerator?

If you are satisfied with the option of storing bread in the refrigerator, please note that it is unacceptable to keep certain types of products on the refrigerator shelf. Namely:

• hot baked goods, which will only harm the refrigerator compressor;
• already spoiled bread with mold appearing on the crust;
• bakery products without packaging.

Otherwise, for this storage option, you can choose any type and variety of products.

How to restore freshness to bread

This can only be discussed for stale bread without signs of mold.

The easiest way is to wrap stale bread in a wet cloth and place it in a preheated oven or microwave. The bread product will not become fresher, but it will become softer and easier to cut. In a multicooker, you can use the steam cooking mode to achieve this effect. The softened bread should be consumed immediately after the procedure, since the moisture will evaporate quickly enough and the bread will become even staleer than it was.

Stale bread made from wheat flour is not worth restoring to freshness. It is rational to grate breadcrumbs from the loaf, and buy fresh bread for consumption.

Which bread box is best to store bread in?

You can understand which bread box is better by analyzing the characteristics of products made from various materials.

Bread bins:

• made of wood have the highest hypoallergenic and antiseptic properties, but require the most careful care and can become damp;
• made of plastic - cheap and practical, but quickly deteriorate;
• made of clay or glass perform well, but are too fragile;
• made from metal has the best heat and aroma retention properties, are durable and easy to care for, but are slightly more expensive than analogs made from other materials.

When choosing a product, think about what characteristics come first for you, and make a choice based on your preferences. When purchasing, make sure that the lid closes tightly and that there are as few ventilation holes on the body as possible.

If you usually buy several types of bread at once, give preference to bread bins with several sections. Otherwise, keep products with different compositions by packing each in a separate bag.

Storage space

Choose quality materials for storing bread. This will be discussed in more detail below.

Foil or plastic bag

Foil and a plastic bag are the optimal conditions for storing bread. To do this, new bags and pieces of paper must be used. This will prevent the formation of mold.

Condensation must not form inside. Try to close the packaging tightly to prevent the product from becoming stale. The shelf life under such conditions is no more than three days.

Paper, textile or clay objects

To preserve bread longer, you can wrap it in a piece of natural fabric. This way it can be stored for about two days. Some housewives store food in special bags made of fabric. They consist of three layers.

The outer and inner layers are made of breathable material, and perforated polyethylene is placed in the middle. You can place the product in a clay container. This storage method prevents drying out.

Natural fabric types

You can place the product in natural fabric. When you eat it, the towel or bag needs to be washed and dried thoroughly.

It should be stored in a room with good ventilation to prevent sunlight from penetrating inside. This way you can preserve the taste and aroma of the product for 5 days.

In ceramic dishes

It is allowed to use ceramic dishes to preserve flour products. If you bought or baked loaves made from rye and wheat flour, you need to store them separately.

Choose large containers to prevent the product from becoming deformed. The shelf life in ceramic containers is 5 days.

Vacuum

If you place the bread in a vacuum sealed package, it will not become moldy for 1 week. At the same time, not only the taste is preserved, but also the softness.

Breadbox

The most common place to store bread is a bread bin. It can also be used as kitchen decor. When choosing a bread bin, choose ones made of plastic, metal or wood.

If you place a loaf in a bread box, it can be stored for up to 7 days. The bread must first be wrapped in a towel made of natural material. DO NOT forget to close the lid tightly so that the products inside do not become stale.

Storage in special bags

Often the loaf is placed in unusual bags. They have a zip fastener that prevents moisture from penetrating inside. You can purchase such models at a store that sells household goods. Cold storage

Quite often, cotton products are stored in the refrigerator. The features will be discussed in more detail below.

How to store so that bread does not go moldy

To prevent mold from appearing on the crust for as long as possible:

• Place a handful of salt or an apple slice in the place where you store your baked goods. As soon as the apple begins to rot, replace the old slice with a new one;
• Keep the bread bin clean - wash the inside surface weekly with water and vinegar and do not allow moisture to remain inside;
• remove crumbs from the bread bin in a timely manner;
• a product prepared with vegetable rather than animal fats is less susceptible to fungus;
• Always keep the bread bin closed.

To prevent baked goods from becoming stale, cut the loaf not from the edge, but from the middle. After cutting the required number of slices, fold the halves crumbwise towards each other and pack.

Storing bread in a plastic or paper bag

Almost everyone uses plastic bags. Their repeated use is undesirable, so that the quality of baked goods remains high longer; holes are created for ventilation. This prevents enlistment, mold does not grow for 4-5 days, and the bag can be pierced with a regular fork.

There are bags available in stores where you can put the buns. They are made of three-layer material:

• Top coating.
• Pad.
• Textile.

Products go stale immediately at +2 degrees. This microclimate is ensured in the refrigerator, the humidity of fresh baked goods is 50%, the liquid comes out of it faster.

Adviсe:

• If you put it in a pan and add an unpeeled raw apple, the shelf life will last up to 2-3 days.
• Sugar or peeled potatoes also inhibit drying. Such food normalizes the level of humidity and improves the microclimate.
• Freshly baked bread is cooled for about 3 hours, not left in a draft, salt scattered nearby helps absorb moisture.
• Covered dishes are placed in a bright, dry part of the kitchen where mold will not form.
• A loaf wrapped in linen napkins lasts longer.
• Wooden bread bins inhibit the development of microbes, mold, and mildew.
• Vinegar is used to wipe the inside to prevent the buns from spoiling.
• Linen fabric used to help maintain freshness, softness, and tenderness throughout the week.
• Mold forms when there is no access to air.

Spoiled baked goods are restored in the following ways:

• Cut into small cubes, dry, make crackers, put in a fabric bag.
• The loaf is sprinkled with water, placed in the oven for a few minutes, at 180 degrees it becomes fresh again.
• Place a narrow saucepan in a container with water, place a loaf of bread there, cover with a lid, and heat over low heat until the fresh smell is restored. If a whole loaf has spoiled, you will have to grind it, collect the fragments in a sieve, and place in a steam bath. Hot products remain fresh for a long time; it is convenient to place them in a thermos with a large neck. The method is used to restore damaged cookies or any baked goods.

Recipe for casserole made from stale pulp, cheese and eggs:

• The loaf is cut into small pieces, mixed with the rest of the ingredients, beaten with a spoon or mixer, and placed in a baking dish.
• The pulp is soaked for 20 minutes, cheese is sprinkled on top.
• The form goes into the oven for half an hour.

Black and white together or separately?

This question applies not only to black or white bread, but to all its varieties in general. Due to differences in composition, products are influenced by the external environment at different times and under the influence of different factors. For example, one type of bread will spoil in a day, while another may last for 2-3 days. If the loaves are nearby, the bacteria from the spoiled product will transfer to the high-quality product, and it will also become unusable. To prevent this from happening, keep each variety separately, in different bags or in several sections of the bread bin.

How to tell if bread has gone bad

While many packaged foods have an expiration date, most breads have a best before date, which refers to how long your bread will stay fresh.

However, expiration dates are not mandatory and do not indicate safety. This means that even after the expiration date, your bread may still be safe to eat.

To determine whether your bread is fresh or spoiled, you must inspect it yourself.

Here are some signs that you should no longer eat bread:

• Mold. Mold is a fungus that absorbs nutrients in bread and grows spores, producing spots that can be green, black, white or even pink. The USDA recommends throwing out the entire loaf if you see mold.
• Unpleasant smell. If the bread has visible mold, it is better not to try to smell it, as its spores are harmful to the body. If you don't see any mold but notice a strange smell, it's still best to throw the loaf away.
• Strange taste. If the bread has changed its taste, it is probably safer to throw it away.
• Hard texture. Bread that is not sealed and stored properly may become stale or dry. As long as there is no mold, stale bread can be eaten, but it may not be as tasty as fresh bread.

How to store different types of bread

The components that make up different types of bread have different properties. This means that one type of baked goods can stay fresh for a long time, while another cannot.

Wholegrain

In the production of whole grain bread, sprouted wheat seeds are used, thanks to which the product is considered very healthy. When choosing such baked goods, pay attention to the ingredients on the packaging. The first component should be whole grain flour.

Also, the composition should contain a minimum of impurities and preservatives.

Real whole grain bread will stay fresh for 48 hours and 72 hours when packaged. Optimal storage conditions are a dry, ventilated room with a temperature of 20–25 degrees and a relative humidity of 75%.

Yeast-free

Despite the fact that bread is prepared without the use of yeast, it, like other varieties, can become stale. Typically, yeast-free bread can be stored for 7–10 days.

These terms are arbitrary and depend on the type and technology of baking. Storage conditions also affect the safety of the product. It is best to keep the loaf in plastic, paper, foil or cloth and put it in a bread bin or cupboard.

Gluten-free

Gluten-free varieties differ from classic ones in that they contain types of flour that do not contain gluten. Such products are usually consumed by people who are intolerant to the substance or who want to eat more healthily.

The best place to store gluten-free bread is in the freezer. Once prepared or purchased, cut the loaf into pieces, portion and freeze. Before use, heat the required number of servings in the microwave.

Otrubnoy

Products with bran differ from classic ones in that they contain bran in addition to flour. If you provide the bread with the proper conditions, keep it in cellophane, paper or a bread box, it will last 5-7 days without spoiling.

Bread crackers

Such a product can remain in its proper form from several months to two years, but only if the required level of humidity is maintained in the room (no more than 75%).

Storage nuances:

• It is better to keep crackers in a dark and cool place;
• At the first sign of spoilage, immediately discard the product;
• do not place crackers near the bread, otherwise both products will become unusable faster;
• be sure to keep the crackers in the packaging: plastic or paper bag, fabric bag, foil;
• Rusks that are dried rather than fried (especially with the addition of oil) last longer;
• if the composition contains additional ingredients, the shelf life is reduced;
• Use snack crackers immediately after opening the package.

Breadbox

Usually housewives use a bread bin and keep in it all the bakery products that are available. But then you need to treat the inside of the bread box with vinegar at least once every 7-10 days. This will prevent the development of mold spores and harmful microorganisms.

Bread bins made of wood preserve baked goods for up to 3 days. They are quite hygroscopic and absorb some of the moisture of the baked goods, which leads to its rapid drying. If the bread bin is made of metal or plastic, the shelf life of the bread increases to 4 days, but later it will have a greater chance of becoming moldy than drying out.

To minimize the risk of mold forming on baked goods, the bread bin should not be placed in dark places with high humidity. It’s good if it is on the windowsill or table, away from the sink.

Baked goods will not go stale even after 5 days if you place a few pieces of sugar or peeled parts of an apple or raw potato in the bread bin next to it. This will create the microclimate necessary for storing baked goods, and the bread will remain fresh for a long time.

Shelf life and storage of bakery products according to GOST

First of all, it is worth noting that the state standard for storing bread is established within the framework that is calculated for the sale of the product. This means that the actual shelf life of bakery products is slightly higher than the prescribed values. There are 2 types of GOST standards, which depend on the type of product, the method of its preparation and the presence of packaging.

1. For products that can be stored for no more than 2 days. The packaging must contain not only the date, but also the time of packaging.
2. For products that can be stored for more than 48 hours. The label will be marked with the date of packaging.

Storage standards for main types of bakery products:

• cut: in packaging – 72 hours, without packaging – 24 hours;
• white of the first category: in packaging 72 hours, without packaging – 24 hours;
• small loaves up to 200 g – no more than 16 hours;
• Borodinsky - 36 hours;
• crackers – 60 days.

What determines the shelf life?

The shelf life of bread depends on many parameters. Here are some main points.

• Compound. This factor is practically the most important one, which contributes to the long-term preservation of bread. Manufacturers, in order to increase the “life span” of bread products, often add preservatives and thickeners to the composition, which do not add health to people. Probably not the best way to preserve bread longer is to buy bread with a shelf life of more than 2 weeks.
• A mixture of different cereal flours. Adding rye flour to wheat flour extends the life of the bread product. It becomes stale more slowly. Additions of fats and sugar help retain moisture in the product, and this also helps to increase its shelf life. But if you add corn or barley flour to wheat flour, then such a loaf will turn out to be stale much faster.
• Technology. The method of preparing bread products is another important factor affecting shelf life. A long fermentation stage and quick dough kneading contribute to a shorter period of staleness.
• Storage temperature . The shelf life of bread in the freezer (-18⁰С…-22⁰С), as well as at very high temperatures (+60..+90⁰С) can be up to several months, retaining its properties.
• Humidity. The optimal humidity for storing baked goods is 75%. When the humidity is lower, the bread goes stale faster, and when the humidity is higher, it begins to mold.

How to preserve bread while traveling

If you are going on a hike or a picnic, take care of food. Typically, a tourist's food package also includes baked goods. To keep them fresh as long as possible:

• When choosing, give preference to varieties that have a maximum shelf life.
• Keep the products only in the packaging and do not allow moisture to get into it.
• Cut the loaf not from the edge, but from the middle. After cutting off the required amount, fold the halves and pack them in a bag. This way the bun will last longer.

A good idea would be to vacuum-pack the bread. Portion the product and pack it. Open one serving package before eating.

Bread will last longer if the necessary storage conditions are observed. The main thing is not to let the product come into contact with air or sun rays. Of course, it is better to buy baked goods for future use, but if this is not possible, use simple tips and tricks to help extend the shelf life.

Rules

• It is better to store bread at home in a bread bin. It is desirable that it be made of wood, but plastic and metal are also suitable. The best types of wood are birch bark and juniper. Mold avoids them.
• The main thing is that any bread bin has ventilation holes on the sides. Otherwise, the bread becomes soft, sticky and acquires an unpleasant odor.
• Wooden bread bins can become deformed in a damp room. Plastic ones are the most short-lived. Artificial ones are periodically treated with vinegar and dried, and crumbs are removed from them.
• Black and white bread are stored separately so that the microflora does not mix. Otherwise, the product will deteriorate much faster, especially white ones. In a wooden bread box it is better to keep it wrapped in linen cloth.
• If you place a piece of apple, potato, sugar or salt nearby to absorb excess moisture, the shelf life can be increased.
• You can use a regular waffle towel; paper, a plastic bag with holes made in it.
• The bread box can be replaced with an enamel container, but cover it with a lid. You can also put the above ingredients in it.
• Refrigerator storage helps a lot.

Important! When you bring the bread home, cut it down the middle before packing it and eat the slices from the middle first. And keep the remaining parts connected.

How to store it correctly so that it does not go stale?

According to nutritionists, fresh baked goods are harmful to the body due to the activity of gluten. It should lie for 1-2 days for the fermentation products to disappear.

• Store packaging should be replaced with a fresh dry bag. After all, manufacturers, as a rule, pack it while still hot. You need to make holes in the plastic packaging for ventilation.
• You can keep bread in the room if you plan to eat it quickly. Otherwise, a refrigerator is better.
• A paper bag – bread can be stored in it for a long time. The crust will even remain crispy, unlike polyethylene. The package must be tightly closed.
• A special bag with a special three-layer design - they can be purchased in supermarkets. They are designed for long-term storage.

Breadbox - it was already mentioned above.

Dishes - an enamel-coated pan or plastic will do. The main requirement is ventilation and lack of moisture.

The shelf life of bread is usually 3-5 days; bread prepared at home in a bread machine will last for more than a week. By the way, baked goods with vegetable oils last longer. It will have a maximum shelf life of 8-10 days.

We suggest watching a video on how to properly store bread so that it does not go stale:

Is it possible in the refrigerator?

Refrigeration will also increase shelf life. Cold will slow down the development of microbial flora.

To store bread in the refrigerator, you need to follow some rules:

1. Do not put bread that is known to be spoiled in it. It will not recover, and the mold will spread to neighboring products.
2. The packaging is absolutely sealed - this bread gets soggy and begins to deteriorate. You need to make several holes for ventilation.
3. Do not store fresh baked goods. If it is not completely cooled, the refrigerator compressor may break down.

Important! The refrigerator helps keep bread fresh from 4 days to 2 weeks, but with proper packaging.

Is it possible in the freezer?

If you intend to preserve bread for a long time, you can use the freezing method. Both store-bought loaves and home-made loaves are stored in the freezer. Moreover, any: sourdough without yeast, yeast. The freezer will keep bread fresh from 18 days to six months. But first, the bread must be cut into pieces of the required size and each packed in foil or a bag.

If necessary, take out the required amount of bread. It can be defrosted naturally by placing it on the table, in the oven or in the microwave.

At low temperatures, starch recrystallization processes in bread stop – that’s why it doesn’t go stale for a long time. Repeated freezing is excluded.

Disadvantages of storing flour products in the refrigerator

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Reasons why the refrigerator is questionable as a place to store baked goods:

Moisture absorption

Bread is a hygroscopic product. The low temperature and humid environment in the refrigerator cause water vapor to evaporate, thereby forming condensation. The hygroscopic property of the product stimulates it to absorb moisture abundantly. A loaf saturated with moisture loses its pleasant taste and quickly begins to stale.

Mold occurrence

High humidity is a prerequisite that causes the growth and development of pathogens and fungi. This affects the appearance of mold on the product. It is also important that dough prepared with yeast is subject to subsequent fermentation, and the acidic environment promotes intensive mold growth.

Also, bread quickly spoils in a plastic bag. In a closed space, it begins to rot and becomes not only tasteless, but also harmful to health.

The appearance of odors

In addition to moisture, the baked product absorbs pulp and odors. A loaf that has been stored in the refrigerator may taste like food stored next to it. Such a bun becomes tasteless and is unpleasant to eat.