Why do steamed buns get moldy Essay, why do steamed buns get moldy

It's a fungus!

We live in an environment where things look clean but are not. Our air and water are actually full of all kinds of dust, bacteria, and fungi.

What makes steamed buns moldy is a large category of fungi - mold, which is a class of microorganisms called aspergillus. Aspergillus is composed of two parts: aerial hyphae and vegetative hyphae.

If you look at the surface of the moldy steamed buns, there are often cyan, brown or black spots, which are actually made up of Aspergillus gasophytic hyphae that are used by Aspergillus to breathe. You break the moldy steamed bun and you'll see that there's sticky filaments in it. That is the vegetative hyphae of Aspergillus, which penetrate deep into the inside of the steamed bread and break down sugars for the mold to grow.

In the summer, because the weather is hot and humid, this is good for mold growth. Therefore, food is particularly prone to mold and spoilage in summer.

Remember, moldy things are generally not edible!

The steamed bun is moldy.

There are 3 main causes of food spoilage:

1. Microorganisms play a role. The environment is full of microorganisms, and food is easily infected by microorganisms in the process of production, transportation and sales. As long as the temperature is right, microorganisms will grow and multiply, breaking down nutrients in food to meet their own needs.

At this time, the protein in the food is destroyed, and the food will emit a foul and sour taste, lose its original toughness and elasticity, and the color will also change. This is to make it easy to cause disease if you eat it again.

2. The role of enzymes. There are many enzymes in animal food, and under the action of enzymes, the nutrients of the food are broken down into a variety of lower products. The rice and fruit rot that we usually see are because the carbohydrates are broken down by enzymes and fermented.

3. Chemical reactions of food. Fats are easily oxidized, resulting in a series of chemical reactions, and the oxidized fats have a strange smell, such as fat meat will turn from white to yellow.

Because the fungus is multiplying.

The steamed bread itself provides water and nutrients for the fungus to multiply, and once the temperature is right, the fungus multiplies in large numbers.

The noodle sauce is made in this way, just like the moldy and hairy tofu becomes tofu.

What is not moldy in steamed buns?

Steamed bread is contaminated with mold and will become moldy and spoiled in a warm and humid environment.

Mold is a common natural phenomenon, mostly appearing in food, food contains a certain amount of starch and protein, and more or less contains some water, and mold and insect eggs need the presence of water and warm temperature for growth and development.

Mold and eggs cannot absorb water when the water activity value is low and when the water activity value is increased after moisture, the mold and eggs will absorb water from the food and then decompose and eat the nutrients in the food. At this time, foods such as steamed buns will become moldy.

In daily life, foods that are more likely to become moldy mainly include: rice, peanuts, corn, grain-processed pastries, rice, steamed buns and other cooked foods.

Because it's too damp, it's moldy. Moldy steamed buns should not be eaten.

2. In fact, there are all kinds of dust, bacteria and fungi in the air and water around us. After the steamed hair mold, the abnormally colored spots distributed on its surface are actually a fungus called Aspergillus.

As far as I know. Because of that. Throw away.

Don't eat it, there is mold, it is harmful to the body.

Ask the question: Under what conditions are steamed buns prone to mold?

Experimental hypothesis: Prone to mold in a warm and humid place.

Experimental process design (comparative test):

1. Select four steamed buns of the same size and put them under four environmental conditions: 1 warm, humid, 2 warm and dry, 3 cold and wet, 4 cold and dry.

2. Observe the sequence of steamed bread mold under different environmental conditions.

Experimental phenomenon: Steamed bread placed in 1 warm and humid environmental conditions is the first to mold Experimental conclusion: Steamed bread in a warm and humid environment is the most likely to mold.

It is easy to mold in a dark and damp environment.

Warm and moist without light, this is the environment that mold prefers.

35 In a semi-enclosed environment, all other conditions are constant.

The steamed bread we eat daily is a fermented food that uses yeast as a carrier. When the finished steamed bread is exposed to certain external conditions (temperature and humidity), over time, the yeast attached to the surface will be transformed into mold, and over time, this mold will also penetrate into the inside of the steamed bread. This is the process of steamed bread mildew.

Manju contains sugar (starch), protein, fat, and the right amount of water. Since mold is ubiquitous, infected steamed buns are prone to mold.

Mold also produces aflatoxins, which are carcinogenic! Therefore the moldy stuff is no longer edible.

It's very succinct: there is a lot of mold on the steamed buns, and it is growing rapidly, so we see that the bread is moldy.