PRESENTATION OUTLINE
Day 1
Tuesday, October 14
White bread: none
Baguette: one black speck on top side
Whole wheat: none
Friday, October 17
White bread: no changes from Tuesday
Wheatbread: no changes from Tuesday
Baguette: started to grow yellow and black mold.
Tuesday, October 21
White bread:none
Baguette: green fuzz, blue and yellow mold on back, green and pink fuzz on top.
Wheat bread: none
Thursday, 23
Baguette: yellow mold spored everywhere
Wheat: Bluish green blob on back
White: None
Tuesday, 28
Baguette: a little bit of whitish, gray mold growth
White: No changes
Wheat: The blob grew a bunch
Wednesday, November 5
Baguette: Mold EVERYWHERE.
White: none
Wheat: Huge mold spot on back, large mold spot on top.
We had the molds penicillium, aspergilus
, and fusarium. We had penicillium because it affects wheat products. Fusarium because it is found in the mycoflora of soybeans and it was on the baguette which was made in a factory with soybeans. Aspergillus because it is found on stored grains.
