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Assessment of effect of moisture and light on mold growth

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Author: 
Joseph Vinod, Nourhan, B., Naresh, K. and Rajendra, M.,
Abstract: 

Bread is one of the oldest prepared foods. It is a staple food prepared from a dough of flour and water, usually by baking. Throughout recorded history it has been popular around the world and is one of the oldest artificial foods, having been of importance since the dawn of agriculture. Bread is a staple of many diets throughout the world, from thriving metropolises to developing nations. Mold is ugly fungi, something no one wants to eat. No matter how many preservatives are in it, all bread will eventually mold. Bread spoiled by many molds, of which Penicillium species are by far the most common Natural product market growth very fast in the last few years . It has now been observed that many of the constituents present in the drug may be affected by humidity and light, raising the serious concern about the stability of such formulations may cause damage of the drug. Our hypothesis is that humidity and light are all bad for bread but great for fungi or mold, in other side by keeping the bread in a cool and dark place, it will last longer and stay fresh. So in this article we will show how far this hypothesis is correct using white bread as example.

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