Although bread has a water activity of approximately 0.96 (high enough to support bacteria, yeast and mold growth) refrigeration temperatures that slow down the rate of microbial growth are not ideal for bread due to the quality issues (i. e. starch retrogradation) that are actually accelerated at refrigeration temperatures.

A. True

B. False

Question

Biology

Guest

24 October, 13:10

Although bread has a water activity of approximately 0.96 (high enough to support bacteria, yeast and mold growth) refrigeration temperatures that slow down the rate of microbial growth are not ideal for bread due to the quality issues (i. e. starch retrogradation) that are actually accelerated at refrigeration temperatures.

A. True

B. False

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Answers (1)

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Rhys Hardin · Answer 1

A. True

Explanation:

Although bread has a water activity of approximately 0.96 (high enough to support bacteria, yeast and mold growth) refrigeration temperatures that slow down the rate of microbial growth are not ideal for bread due to the quality issues (i. e. starch retrogradation) that are actually accelerated at refrigeration temperatures.

The statement is true. There is no as such explanation to this answer as everything is already mentioned in the question itself.