Crusts and bread in general should be eaten in moderation and, if there is a bit of mold inside, it is better not to use it for food. Here because.Don't store avocado like this: it's dangerous
Bread: how many are tempted by a fragrant, crunchy and golden crust? The "dress" of a beautiful loaf, the one that most attracts us at the time of purchase, undoubtedly plays the part of her and makes us choose one piece rather than another. But be careful, the bread crust should be eaten in moderation and, if there is a bit of mold inside, it is better not to use it for food. Because?
This is explained by the experts of Crea, the Council for Research in Agriculture and Analysis of the Agricultural Economy, who in a new study highlight the chemical reaction that causes the crust above all, which would have unpleasant components that are also capable of speeding up the aging of cells.
I'm under accusation there Maillard reaction, which takes its name from the French chemist who studied the reactions of sugars and proteins during cooking with temperatures above 160-170 ° C, and the famous acrylamide, a chemical that is found mainly in the "burned" parts of many starchy foods common (such as fried potatoes, cereals, bread, biscuits, rusks, crackers, packaged snacks).
“We conducted the test on bread extracts, including crumb and crust
- explains Fabio Nobili, researcher at Crea. The compounds derived from the Maillard reaction generate acrylamide. We have noticed, on a cell culture model, how the cells themselves judge the products resulting from this cooking as 'unwelcome' ".
This does not mean that bread is an element to be avoided, but that the good and good quality one must be chosen and, why not, also try to make it at home.
“The important thing is to consume it in moderation and following the principle of the high quality of the products that were used to make it. This, starting with the leavening, and then moving on to the origin of the flour and the wheat cultivar used. All productions that prefer the quality of raw materials rather than quantity are to be preferred. Knowledge of the path of the production chain also guarantees the healthiness of the product ".
What if the bread has mold?
Better throw it away. Scientists prove it and confirm that with for soft food it is very easy for mold roots to penetrate deeper.
Molds are a type of fungus with a stem with spores on top that form the classic blue-green color seen on food. What does not stand out are the underlying roots that invade the foods on which the mold lives. This root web is microscopic, so what looks like "clean" bread may actually already be full of mold. What you need to know is that mold spores are carried everywhere by the air and settle on unprotected foods or foods in the process of being prepared, where they find the ideal soil to develop.
A bread that you have already had in your pantry for two or three days and it still shows up soft, slimy and sticky and with a crumb with a sweetish taste and smell, it is best to throw it away.
Here you will find all our information on foods with mold that can be eaten or not.
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