How long is bread good for?
By
Dr Rafael Frascino Cassaro (PhD)
| Reviewed by
Dr Anny Manrich (PhD)
The contents of this article are fact-based except otherwise stated within the article.
Author bio
Dr Rafael Frascino Cassaro PhD is a Chemist with expertise in Food Technology, extraction of essential oils from food sources, organocatalysis, extraction by supercritical CO2 and organic chemistry. He writes and reviews content on these topics.
Dr Rafael Frascino Cassaro’s Highlights:
- PIPE-FAPESP Project Coordinator for the company Bioativos Naturais Ltda involving the extraction of essential oils from food sources, with supercritical CO2.
- PhD in Chemistry with research in supercritical fluid reactivity.
- Bachelor of Environmental Chemistry at University of São Paulo State (UNESP)/Brazil
Professional Experience:
Dr Rafael Frascino Cassaro’s Experience:
Dr Rafael coordinated a PIPE-FAPESP Project (Company Research and Innovation Project) for the company Bioativos Naturais Ltda, involving the extraction of essential oils with supercritical CO2 from food sources such as turmeric, ginger, hops, orange bagasse, pepper rose, cupuaçu pie, among others.
Dr Rafael has worked on a project, involving studies of the influence of pre-treatment on the recovery of crude food extracts by extraction with supercritical CO2 (Supercritical Fluid Extraction or SFE) and with pressurized liquids (ethanol and water) for food sources, aimed at obtaining oleoresins; determination of global yield and chemical composition of crude extracts. As a postdoctoral fellow for the Food Engineering department at the University of Campinas/Brazil
Dr Rafael Frascino Cassaro has worked as a substitute Professor at the University of São Paulo State (UNESP) on General Chemistry and Thermodynamics II disciplines for the Food Engineering course.
Education:
- 2009 Bachelor in Environmental Chemistry at the State University of São Paulo, Brazil
- 2015 PhD in Chemistry with research in supercritical fluid reactivity University of São Paulo, Brazil
- 2017 Post Doctoral in Food Engineering Research: Influence of Biomass Pre-Treatment on Supercritical CO2 Extraction: Preservation of High Added Value Assets and Reduction of Process Costs at the State University of Campinas, Brazil
The main publications of Dr Rafael Frascino Cassaro are:
RC Bazito, RF CASSARO, LC OLIVEIRA, RA Gariani, CAO Nascimento. (2013). Proline derivatives as organocatalysts for the aldol reaction in conventional and non-conventional reaction media. Green Processing and Synthesis 2, 43-50
TS Bastos, SB Rodriguez Reartes, MS Zabaloy, RF Cassaro, RC Bazito. (2019).Phase Behavior for the System Carbon Dioxide plus p-Nitrobenzaldehyde: Experimental and Modeling JOURNAL OF CHEMICAL AND ENGINEERING DATA 64 (5), 2116-2125
GH Sakae, LM Takata, AS Paulino, RC Bazito, RF Cassaro, C Princival, .(2013). A high enantioselective Proline-based helical polymer catalyst for aldol type reaction. Blucher Chemistry Proceedings 1 (2), 214-214
You can view some of Dr Rafael’s work below and links to his professional profile.
Research Gate: https://www.researchgate.net/profile/Rafael-Cassaro-2
Fapesp: https://bv.fapesp.br/pt/pesquisador/680718/rafael-frascino-cassaro/
Google Scholar: https://scholar.google.com/citations?user=ToO7HIcAAAAJ&hl=en
Linkedin: https://www.linkedin.com/in/rafael-frascino-cassaro-4a156a37/?originalSubdomain=br
ORCID: https://orcid.org/0000-0002-3729-2858
Reviewer bio
Dr Anny Manrich PhD is a food Engineer with expertise in Food Technology, Natural Polymers, Edible Films, Enzymes, and Nanotechnology. She writes and reviews content on these topics.
Dr Anny Manrich’s Highlights:
- Research and Technology at the Brazilian Agricultural Research Corporation
- PhD in Chemical Engineering with a focus on Biochemistry at the Federal University of Sao Carlos/ Brazil and a one-year scholarship at the Technical University of Munich/ Germany
- Bachelor of Food Engineering at the University of Campinas/ Brazil and a one-year scholarship at the Technical University of Munich/ Germany
“To solve a problem, global vision and multifactorial understanding are necessary. Therefore, in addition to expertise, one should seek multidisciplinary thinking connected with science and reality” – Dr Anny Manrich, PhD.
Professional Experience:
Dr Anny Manrich’s Experience Joining the Brazilian Agricultural Research Corporation, as soon as she completed her doctorate,
Dr Anny Manrich has worked on several projects, including the more than three-year partnership project with BRF, a major food producer in Brazil. As a postdoctoral fellow.
Dr Anny Manrich has also contributed to several business consultancies and research projects of the National Nanotechnology Laboratory System in areas such as food technology, fibres, films and coatings and Nanotechnology; in a very determined way, having a great team relationship, being creative and committed.
Growing concerns about the safe introduction of nanomaterials into today’s life emphasises the need to create regulatory documentation in front of characterising, using and testing them. Dr Anny Manrich worked for two years on a characterization project for nanoscale materials, with the aim of exploring their possible health effects.
Despite not having specific academic training in packaging or polymeric films, Dr Anny Manrich works at the Brazilian Agricultural Research Corporation in areas of edible and biodegradable films produced from agricultural waste and in the development of films with greater resistance to water, having articles published in renowned scientific journals, which demonstrates her multidisciplinary understanding and creativity.
In addition, she worked for four years as a consultant to a food company to develop a line of snacks that are healthy and that add functional ingredients, physiologically active compounds that bring health benefits, made from fruits and vegetables, enabling diet improvement, disease prevention and reduction of nutritional deficiencies.
Dr Anny Manrich participated as a member of the examination board for two Master’s exams and one PhD exam at the Department of Chemical Engineering of the Federal University of São Carlos.
Education:
- 2001 Bachelor in Food Engineering at the State University of Campinas, Brazil
- 1999 One year scholarship at the Technical University of Munich
- 2004 Master in Chemical Engineering at the Federal University of São Carlos, Brazil
- 2012 PhD in Chemical Engineering at the Federal University of São Carlos, Brazil
- 2010 One year scholarship at the Technical University of Munich
The main publications of Dr. Anny Manrich are:
Articles
Manrich, A., Moreira, F. K., Otoni, C. G., Lorevice, M. V., Martins, M. A., & Mattoso, L. H. (2017). Hydrophobic edible films made up of tomato cutin and pectin. Carbohydrate Polymers, 164, 83-91.
Mendes, J. F., Norcino, L. B., Martins, H. H. A., Manrich, A., Otoni, C. G., Carvalho, E. E. N., … & Mattoso, L. H. C. (2020). Correlating emulsion characteristics with the properties of active starch films loaded with lemongrass essential oil. Food Hydrocolloids, 100, 105428.
Norcino, L. B., Mendes, J. F., Natarelli, C. V. L., Manrich, A., Oliveira, J. E., & Mattoso, L. H. C. (2020). Pectin films loaded with copaiba oil nanoemulsions for potential use as bio-based active packaging. Food Hydrocolloids, 106, 105862.
Manrich, Anny, et al. Immobilization of trypsin on chitosan gels: Use of different activation protocols and comparison with other supports. International Journal of Biological Macromolecules 43.1 (2008): 54-61.
Manrich, Anny; Komesu, Andrea ; Adriano, Wellington Sabino; Tardioli, Paulo Waldir ; Giordano, Raquel Lima Camargo . Immobilization and Stabilization of Xylanase by Multipoint Covalent Attachment on Agarose and on Chitosan Supports. Applied Biochemistry and Biotechnology, v. 161, p. 455-467, 2010.
Mendes, J. F., Martins, J. T., Manrich, A., Neto, A. S., Pinheiro, A. C. M., Mattoso, L. H. C., & Martins, M. A. (2019). Development and physical-chemical properties of pectin film reinforced with spent coffee grounds by continuous casting. Carbohydrate polymers, 210, 92-99..
Milessi, T. S., Kopp, W., Rojas, M. J., Manrich, A., Baptista-Neto, A., Tardioli, P. W., … & Giordano, R. L. (2016). Immobilization and stabilization of an endoxylanase from Bacillus subtilis (XynA) for xylooligosaccharides (XOs) production. Catalysis Today, 259, 130-139.
Mendes, J. F., Norcino, L. B., Manrich, A., Pinheiro, A. C. M., Oliveira, J. E., & Mattoso, L. H. C. (2020). Development, physical‐chemical properties, and photodegradation of pectin film reinforced with malt bagasse fibers by continuous casting. Journal of Applied Polymer Science, 137(39), 49178.
Mendes, J. F., Martins, J. T., Manrich, A., Luchesi, B. R., Dantas, A. P. S., Vanderlei, R. M., … & Martins, M. A. (2021). Thermo-physical and mechanical characteristics of composites based on high-density polyethylene (HDPE) e spent coffee grounds (SCG). Journal of Polymers and the Environment, 29, 2888-2900..
Mendes, J. F., Norcino, L. B., Martins, H. H., Manrich, A., Otoni, C. G., Carvalho, E. E. N., … & Mattoso, L. H. C. (2021). Development of quaternary nanocomposites made up of cassava starch, cocoa butter, lemongrass essential oil nanoemulsion, and brewery spent grain fibers. Journal of Food Science, 86(5), 1979-1996.
Manrich, A., Martins, M. A., & Mattoso, L. H. C. (2021). Manufacture and performance of peanut skin cellulose nanocrystals. Scientia Agricola, 79.
Nascimento, V. M., Manrich, A., Tardioli, P. W., de Campos Giordano, R., de Moraes Rocha, G. J., & Giordano, R. D. L. C. (2016). Alkaline pretreatment for practicable production of ethanol and xylooligosaccharides. Bioethanol, 2(1)..
Manrich, Anny, de Oliveira, J. E., Martins, M. A., & Mattoso, L. H. C. Physicochemical and Thermal Characterization of the Spirulina platensis. J. Agric. Sci. Technol. B, v. 10, p. 298-307, 2020.
Book Chapter
Terra, I. A. A., Aoki, P. H., Delezuk, J. A. D. M., Martins, M. A., Manrich, A., Silva, M. J., … & Miranda, P. B. (2022). Técnicas de Caracterização de Polímeros. Nanotecnologia Aplicada a Polímeros, 614.
Conference Papers
Ferreira, L. F., Luvizaro, L. B., Manrich, A., Martins, M. A., Júnior, M. G., & Dias, M. V. (2017). Comparação da estabilidade de suspensões poliméricas de amido/tocoferol e quitosana/tocoferol. In: CONGRESSO BRASILEIRO DE POLÍMEROS, 14., 2017, Águas de Lindóia, SP.
Manrich, A., Hubinger, S. Z., & Paris, E. C. (2017). Citotoxicidade causada por nanomateriais: avaliação do micronúcleo. In: WORKSHOP DA REDE DE NANOTECNOLOGIA APLICADA AO AGRONEGÓCIO, 9., 2017, São Carlos. Anais… São Carlos: Embrapa Instrumentação, 2017. p. 655-658.
Manrich, Anny, et al. Immobilization and Stabilization of Xylanase by multipoint covalent attachment on Glyoxyl Agarose Support. The 31st Symposium on Biotechnology for Fuels and Chemicals. 2009.
Manrich, Anny, et al. Application of immobilized xylanase on hydrolysis of soluble wood hemicelluloses after using microwave and organosolv pre-treatments. The 32nd Symposium on Biotechnology for Fuels and Chemicals. 2010.
You can view some of Dr Anny’s work below and links to her professional profile.
Research Gate: https://www.researchgate.net/profile/Anny-Manrich-2
Scopus: https://www.scopus.com/authid/detail.uri?authorId=23103497100
Google Scholar: https://scholar.google.com/citations?hl=en&user=Ea9qpr0AAAAJ
Linkedin: https://br.linkedin.com/in/anny-manrich-20693129
In this brief article, we will answer the question, “how long is bread good for?” We will also discuss in detail, the shelf life and storage methods of bread.
How long is bread good for?
Commercially baked breads and rolls can be stored at room temperature for 2 to 4 days or 7 to 14 days in the refrigerator. Bread products retain their quality when stored in the freezer for 3 months. Any breads containing meat or hard cooked eggs must be refrigerated within 2 hours.
Bread will have a longer shelf life if stored up properly. Bread that is not sealed adequately will dry up quickly, and there will be a lot of noticeable moisture in the package.
For bread to become moldy it must be contaminated after baking during the cooling, slicing or wrapping operations. (1-3)
What are the main causes of bread spoilage?
Bread spoilage primarily arises from two key factors: staling and microbial growth.
As bread is stored, various significant changes occur, these changes involve physicochemical processes affecting the crumb’s firmness, water distribution within the crumb and crust, and the overall surrounding environment.
Additionally, the loss of flavor and the onset of microbial spoilage further impact the bread’s quality.
The staling process starts immediately after baking and plays a central role in the bread’s aging. Over time, long-term processes like starch retrogradation and water migration take place, accompanied by the evaporation of volatile components.
Beyond textural alterations, there is microbial spoilage. Bread creates an ideal environment for microbiological growth, making it susceptible to fungal contamination, which ultimately limits its shelf life. (4)
How can you extend the shelf life of your products?
To extend the bread shelf life it is crucial to maintain a dry environment, as moisture fosters mold development. Although common mold spores typically cannot survive baking, bread can easily pick up spores from the surrounding environment after baking, especially during slicing and packaging.
Once these spores find favorable conditions, such as warmth and humidity, they can start to grow and lead to mold formation.
Avoid packaging fresh bread until it has thoroughly cooled to prevent the development of mold due to trapped moisture.
Vacuum-sealing is an effective bread packaging technique that removes oxygen, which is essential for mold growth. However, be aware that once you open the package, the bread becomes susceptible to contamination again. (3, 5, 6)
Can you store bread in the fridge?
Storing bread in the fridge is not recommended due to the occurrence of a process called retrogradation. When bread cools, its starch polymers lose mobility and undergo this retrogradation process.
Throughout storage, this results in the firming of the bread, a common issue experienced with refrigerated bread. Retrogradation is influenced by both time and temperature, with the highest rate of staling observed at approximately 4°C.
Although refrigeration at around 4°C can extend the shelf life of fully baked or part-baked bread by reducing the risk of mold growth, it’s important to be cautious.
If refrigerated bread is later stored at room temperature, the staling process accelerates, affecting its overall quality. (2, 6)
Can you freeze bread?
Indeed, store-bought bread can generally remain edible for about 3 months. Freezing is an effective method to prolong its shelf life, but it’s essential to consider that frozen bread might not retain the same quality as fresh bread.
When bread is deeply frozen, the staling process is temporarily halted. However, freezing and subsequent thawing actually accelerate the staling effect, equivalent to approximately 24 hours of natural staling.
This is because the bread goes through the temperature range where staling occurs twice – once during the cooling process and again during thawing. As a result, the bread’s texture and taste may not be as satisfactory as when freshly baked or consumed without freezing. (1, 2, 7)
Can you get sick from eating moldy bread?
Yes, consuming moldy bread can lead to illness. Mold has the potential to trigger allergic reactions, particularly in individuals with weakened immune systems, and can also cause harmful infections. Additionally, mold imparts an unpleasant taste to the bread.
In rare instances, moldy bread may contain mycotoxins, which can lead to food poisoning if ingested in significant quantities. As a precaution, knowingly eating or inhaling mold should be avoided at all times. (3, 5, 6)
What are the symptoms of eating mold?
If you have ingested moldy bread, symptoms may appear within a few hours. The common food poisoning symptoms to watch out for include nausea, vomiting, abdominal pain, and diarrhea.
The toxicity mechanism is linked to direct harmful effects on the gastrointestinal mucosal surfaces.
Furthermore, consuming bread contaminated with even more hazardous types of mold can lead to irritation in the mouth and throat. (8)
Other FAQs about Bread which you may be interested in.
How much time does chapati take to digest?
How long does it take to digest bread?
How to tell if bread is spoiled?
Conclusion
In this brief article, we answered the question, “how long is bread good for?” We discussed in detail, the shelf life and storage methods of bread.
Reference
- U.S. Department of Agriculture. https://ask.usda.gov/ Website. Washington, DC. How long can I store bread? 2023.
- Cauvain, S. P., & Young, L. S. The stability and shelf life of bread and other bakery products. Food and Beverage Stability and Shelf Life, 657–682. 2011.
- Legan, J. D. Mold spoilage of bread: the problem and some solutions. International Biodeterioration & Biodegradation, 32(1-3), 33–53. 1993.
- Alpers T, Kerpes R, Frioli M, Nobis A, Hoi KI, Bach A, Jekle M, Becker T. Impact of Storing Condition on Staling and Microbial Spoilage Behavior of Bread and Their Contribution to Prevent Food Waste. Foods. 10(1):76. 2021.
- U.S. Department of Agriculture.Food Safety Information. Washington, DC.Molds on Food: Are They Dangerous? 2013.
- Axel, C., Zannini, E., & Arendt, E. K. Mold spoilage of bread and its biopreservation: A review of current strategies for bread shelf life extension. Critical Reviews in Food Science and Nutrition, 57(16), 3528–3542. 2016.
- Izadi Najafabadi, L., Le-Bail, A., Hamdami, N., Monteau, J.-Y., & Keramat, J. Impact of baking conditions and storage temperature on staling of fully and part-baked Sangak bread. Journal of Cereal Science, 60(1), 151–156. 2014.
- Fung, F., & Clark, R. F. Health Effects of Mycotoxins: A Toxicological Overview. Journal of Toxicology: Clinical Toxicology, 42(2), 217–234. 2004.
