如何防止面包生霉

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共同创作者是 Marrow Private Chefs

参考

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如何保存新鲜面包是件有挑战性的事情，特别是当你住在小房子里，室内温度和湿度比较高的时候。用正确的方式保存面包，防止面包生霉，这样就能不浪费一点面包了。

方法 1
方法 1 的 3:

把面包冻起来

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    冻硬的面包很难切，切好再保存可以避免一次解冻整条面包。
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    用蜡纸或锡箔纸把面包包裹起来，可以保存面包的水分，防止冻坏面包。对于软面包，你可以把蜡纸放在面包片之间，防止它们粘到一起。 [1]
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    在每次用完后，折叠挤压口袋尽可能地排出空气。这样面包可以在长达半年保持新鲜。 [2]
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    食用前，在加热之前让面包在锡箔纸或蜡纸上慢慢解冻，这是为了让面包重新吸收保留在包装纸中的水分，保证面包的口感和放进冰箱之前是一样的。 [3]
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方法 2
方法 2 的 3:

在阴凉干燥的地方储存

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    把面包盒放在阴凉干燥的地方，远离热源，因为温度升高会加快霉菌的生长。霉菌孢子需要有氧气才能生长，面包盒应该就可以降低霉菌繁殖的速度。 [4]
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    不要用湿手碰面包，也不要把在面包外有明显水气的时候把面包放到密封容器内。在室温下，这样的湿度会加快霉菌生长。 [5]
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    冰箱内的温度应该可以防止霉菌生长，但是容易让面包的口感更加不新鲜。和冰柜不一样，在冰箱的储存条件下，面包内部的淀粉结构会发生改变，在短时间内就会显著改变面包的质地。 [6]
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方法 3
方法 3 的 3:

在家里自制保质期更长的面包

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    制作酸味酵头 . 酸味酵头就是用天然酵母增加面包酸性，防止发霉变坏。 [7]
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    外表松脆，里面紧实的面包更不容易生霉，类似意大利乡村面包那样。在面团中多放点面粉来增加面包的密度，在烤面包的时候，用喷壶喷点水会让面包表皮格外松脆。 [8] [9]
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    放点卵磷脂或维生素C等天然防腐剂到面包里可以保持面包湿度，同时降低酵母和霉菌含量。大蒜、肉桂、蜂蜜和丁香等调料也有天然的防霉菌作用，但是会明显改变面包的口味。 [10] [11]
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小提示

  • 口感不新鲜的面包重新放进烤箱烤一下就又可以吃了。烤陈面包可以恢复面包的一些口感，但是面包只能重新烤一次。
  • 没吃完的面包每天要拿出来透透气，把切开的一面放在切菜板上，让它接触空气几个小时。 [12]
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警告

  • 不要去闻已经明显发霉的面包，可能会引起呼吸道疾病。
  • 不要吃已经看起来发霉的面包。
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参考

  1. ↑ http://www.thekitchn.com/how-to-store-reheat-bread-advice-from-a-baker-175014
  2. ↑ https://www.hunker.com/12445295/how-to-keep-bread-from-molding-in-hot-weather
  3. ↑ http://www.thekitchn.com/how-to-store-reheat-bread-advice-from-a-baker-175014
  4. ↑ https://www.hunker.com/12445295/how-to-keep-bread-from-molding-in-hot-weather
  5. ↑ https://www.craftsy.com/blog/2014/03/how-to-store-bread/
  6. ↑ http://www.thekitchn.com/how-to-store-reheat-bread-advice-from-a-baker-175014
  7. ↑ http://digitalcommons.unl.edu/rurals/vol2/iss1/5/
  8. ↑ https://www.tablespoon.com/posts/how-to-keep-bread-from-molding
  9. ↑ https://www.browneyedbaker.com/italian-bread/
  1. ↑ http://www.docsdrive.com/pdfs/academicjournals/ajft/2006/34-42.pdf
  2. ↑ http://indianapublicmedia.org/amomentofscience/honey-food-yeast-natural-preservative/
  3. ↑ http://www.thekitchn.com/how-to-store-reheat-bread-advice-from-a-baker-175014

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