Although bread has a water activity of approximately 0.96 (high enough to support bacteria, yeast and mold growth) refrigeration temperatures that slow down the rate of microbial growth are not ideal for bread due to the quality issues (i. e. starch retrogradation) that are actually accelerated at refrigeration temperatures.
A. True
B. False
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Although bread has a water activity of approximately 0.96 (high enough to support bacteria, yeast an...
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