The expert named the best places to store bread

Olga Anishenkova, Head of the Food Products department at the Law and Health Foundation, told us where it is best to store bread. In conversation with aif.ru On Thursday, September 3, she noted that a clean and dry bread box is best suited for everyday bread storage.

It should be kept away from the stove, battery, windows and direct sunlight, regularly cleaned of crumbs and dried. Sliced bread must be tightly sealed in the package after use.

If bread is bought for future use, the most practical option is freezing. It can be pre-cut into portions, hermetically packed and defrosted as needed. The refrigerator is less suitable for normal storage: at low positive temperatures, bread becomes stale faster, although mold develops more slowly.

Hot bread should not be placed in an airtight bag immediately, as condensation increases the risk of mold. First, it must be allowed to cool completely, and then transferred to a dry, clean package. Anishenkova stressed that bread with mold should be thrown away entirely: the fungus can spread inside the product much further than the visible area. Bread should also be kept closed to protect it from insects and other contaminants.

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In August, general practitioner Andrey Kondrakhin said that a decrease in bread consumption by Russians could have a positive effect on public health, since regular bread contains carbohydrates in its composition.

In July, RosBioTech expert Anna Dzhabakova was urged not to store bread and tomatoes in the refrigerator. At low temperatures, the compounds responsible for their aroma and taste are destroyed in tomatoes, and the pulp becomes more friable. For bread, the staling process is even faster, according to the website kp.ru .

In April, nutritionist Elena Solomatina called the freezer an ideal place to store bread. According to her, this method allows you to extend the shelf life of the product and change its glycemic index, notes 360.ru . When cooled, the starch contained in the bread becomes resistant, so that the product has less effect on blood glucose levels. Due to this, there is no fat deposition in extra pounds, RT clarifies.

At the same time, technologist Andrey Vedernikov said that Russian specialists had created bread that could be stored for up to two years. The development is designed to replace biscuits, which have a shorter shelf life, NSN clarifies.

Prior to this, expert Marina Kostyuchenko said that bread can develop a "potato" disease in the heat. Its signs are an unusual fruity smell and a sticky trail when sliced. Spoiled bread should be discarded, and the storage area and kitchen utensils should be treated with vinegar. Rye and rye-wheat bread are stored for the longest time, according to the Moscow City News agency.