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?
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Bread going bad is basically mould growing on it. Now this mould, or fungus – is a micro organism. These little suckers are all around us, but since the bread is essentially an all you can eat buffet (so much starch, yay!) They basically love it, settle on it and have a great time.
Now what happens if you cool them down is their growth is stunted. The chemical reactions that happen, require a set of temperature to function properly and at the most optimum pace, so you cool them down, the enzymes act very slowly. (If you boil them or heat them up, you essentially break down these enzymes completely and kill the assholes, but you might burn the bread and make it unusable at that kind of heat – no good.)
This is why refrigerated bread go bad slower than non-refrigerated bread. Your option is to cool it down, slow down the enzyme action, and slow the growth and colonisation of this bread mould. It won’t stop them completely mind, but will buy you a lot of time.
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