why does bread at room temperature go bad faster than refrigerated bread?

Question

For example, I have your standard sandwich bread on my counter that went bad after a few weeks, as expected. But I also have some gyros and pupusas that have been in the fridge for far longer and have no mold on the bread. What is it about the cold fridge air that makes the mold delay in growing?

In: 0

Answer 1

The same reason refrigeration keeps anything fresh: the cold temperatures slow the activity of bacteria and fungus. Instead of dividing once every hour, they might now divide once every day.