WHAT BREAD TYPES GROW

THE MOST AMOUNT OF

MOULD?

Sophie Hamer
Year 8 – 2021
Final SRP report
Abstract
This experiment is about growing mould on food – in this case types of bread.
For this experiment I used multigrain bread and white bread and left them out
for a couple weeks to see how much mould could grow. I had 4 experiments
which were all different and included different times of being left out, different
rooms and different texture (dry or wet).

Introduction
The aim of this experiment was to determine what types of bread would have
the largest amount of mould growth compared to others. Before starting the
experiment, it was necessary to investigate to see if there is in fact a difference
in mould growth between the different bread types. There are different
varieties of mould growth on different types of bread due to the ingredients
(and amounts of ingredients) used in the bread. This can even depend on when
and where it was made, how it was made (if it was made in a factory or in a
bakery), and many more.

This experiment is of importance to those who consume bread in their day-to-

day lives. This is because when you eat bread (or any food) you must be careful
to check for mould before eating, my experiment helps these people because
it shows how quickly mould can grow on bread in different environments. For
example, if they want to keep their bread free from mould for a longer time,
my experiment will tell them if they should leave it in a light or dark
environment and what not to do to keep it fresh.

In order to undertake this experiment, you need to conduct research on the

types of mould that can grow on bread and their effects on humans for safety
reasons. The moulds that can grow on bread are Aspergillus, Penicillium,
Fusarium, Mucor, and Rhizopus. Aspergillus can cause a lung infection called
Aspergillosis. Penicillium can alter human DNA and can cause permanent
neurological, pathological, immunological and psychological damage. Fusarium
can cause mycotoxicosis in humans which is consequence of ingestion of grains
or forage containing toxic metabolites produced by certain fungi. Mucor
affects the sinuses or the lungs after inhaling fungal spores from the air. And
Rhizopus invades blood vessels in humans and other animals and can progress
to other areas of the body, including the brain and lungs.
Aim
To find out the growth in bacteria in different breads over time.

Hypothesis
If leaving white bread and multigrain bread out for a couple weeks, then the
white bread will grow the largest number of mold/ bacteria over time.

Materials and Methods

Materials
- 4x Ziploc bags
- 2x slices of Multigrain bread
- 2x slices of White bread
- 200ml Water
- 1x Dark room
- 1x Light room
- 1x 200ml beaker

Method
1. Get one slice of white bread.
2. Put the white bread in a Ziploc bag.
3. Place the bread in a dark room and leave for two weeks.
4. Get one slice of multigrain bread.
5. Put the multigrain bread in a Ziploc bag.
6. Place the bread in a light room and leave for two weeks.
7. Get another slice of white bread.
8. Put 100ml of water onto the bread.
9. Put into a Ziploc bag.
10. Place in a light room and leave for one week.
11. Get another slice of multigrain bread.
12. Put 100ml of water onto the bread.
13. Put the bread in a Ziploc bag.
14. Place bread in a light room and leave for one week.
Results
WET BREAD #1
Multigrain bread White bread

There is a variety of very light pink coloured mould and blue/green mould growing on the
bread.

From this grid I have roughly brought out 34% out of 100% on the multigrain bread.
From this grid I have roughly found out that there is around 46% of mould growth out of the
whole slice on the white bread. I have come out with this as there are about 46 squares that
include mould inside them. Once again there is a variety of light pink and blue/green
moulds. The pink mould is a little easier to see on the white bread at the colour of the bread
is solid and it is plain unlike the multigrain bread as it has many different colours in the
bread because of the seeds.

GRAPH

Wet White Bread vs Wet Multigrain Bread

Wet Bread #1 White Bread Wet Bread #1 Multigrain Bread

WET BREAD #2

As you can see, after one week left out in the sun, there is no mould on this bread.
Comparing this to my other wet bread experiment I left both experiments out for a week
and clearly my first one was more successful. There was a very large amount of mould on
my first experiment and there is none on this experiment. This tells me that mould grows
much quicker in the dark.

GRAPH
Wet White Bread vs Wet Multigrain Bread

Wet White bread #2 Wet Multigrain Bread #2

DRY BREAD #1

This is my last day working on this experiment. As you can see, after leaving these slices of
bread out for two weeks in the dark, there has been a larger amount of mould growth on
the white bread than the multigrain bread.

On this bread there are about 2 square grids of mould. I gathered this by adding all the bits
of mould together and putting the grid on top to find it was roughly about 2 squares of
mould on the white bread.

Therefore, there is roughly 2% of mould growth on the white bread.

On this grid there is roughly about half a square of mould growth on the multigrain bread.

So, there is roughly about 0.5% of mould growth on this slice of bread.

GRAPH

Dry White Bread vs Dry Multigrain Bread

DRY BREAD #2

As you can see there is a very large difference between the two breads in mould growth.
The white bread has a large variety of mould whereas the multigrain bread has no visible
mould growth.

The mould on the white bread conduct of colours of blue and dark green mould.

From this grid I have roughly calculated that there are 26 squares of mould growth on the
white bread.

So therefore, overall, over the time space of two weeks the bread has grown 26% of mould
and the multigrain bread has grown 0% of mould.
GRAPH
Dry White Bread vs Dry Multigrain Bread

Overall results
Mould growth in bread over time

Overall, over time Dry bread #1 multigrain had 0.5% of mould growth, Dry Bread #2 white
bread had 2% of mould growth, Dry bread #2 multigrain bread had 0% of mould growth, Dry
bread #2 white bread had 26% of mould growth, wet bread #1 multigrain bread had 46% of
mould growth, wet bread #1 white bread had 34% of mould growth and Wet bread #2
multigrain bread had 0% of mould growth and Wet bread #2 white bread had 0% of mould
growth. Therefore, mould grows quicker on white bread than multigrain bread as 3 out of 4
experiments had more growth on white bread than multigrain bread.
Discussion
Based on this experiment, the results imply that more mould grows on white bread than
multigrain bread and that mould will grow quicker and more on any substance in a darker
environment rather than a light environment. This is because there is more sugar and
preservatives in white bread then there is multigrain bread. This outcome was expected as
with general knowledge, it is a known fact that multigrain bread is healthier than white
bread. Mould also grows quicker in darker rooms/environments as Ultraviolet (UV) light
from the sun kills most mould and spores and the ideal growing condition for mould is dark
environments.

This experiment is a reliable source as my results were consistent with my hypothesis, this is
because of the consonant results/ data I was collecting every two days through photographs
and showing my calculated results through/from a square grid. These results concluded that
white bread grows more mould than multigrain bread and mould grows quicker in dark
environments as previously mentioned in above paragraph.

In this experiment I calculated my results roughly through a square grid. By this I would
place the grid on top of my photograph and calculate how much mould fills up the squares.
From this I would then convert my result into a fraction and then times by 100 to get to my
decimals, from there I would convert it into a percentage to get my result for that day. So
therefore, my results are correct, although they are rough and not exactly precise.

My experiment is quite valid as it shows the conditions which promote the growth in
bacteria/ mould. This experiment spreads awareness to people who buy and eat bread as it
shows how long it takes for mould to grow in different environments. From this experiment
it would help teach people to understand why we freeze our bread; this is because the cold
temperature prevents/stops mould and bacteria growth whereas the heat helps the mould
grow. My experiment can be used in day-to-day examples as it would relate to many people,
and they would want to know how long they can have their bread before it grows bacteria
and what the best conditions are to keep their bread fresh for a longer period of time.

During this experiment I experienced many problems as my experiments would get

confusing and I wouldn’t understand the different results I would be getting. I got many
different results from my experiments, and it would confuse me on why things weren't
adding up. The first problem I experienced was that I didn’t know that I had to do more than
one experiment, this made me stressed and felt as if I didn’t have enough time, so I felt I
was going to have to rush my whole SRP. This then made me add three more experiments to
this assessment which made my whole assessment a lot more confusing and difficult. I did
manage to get through the experiments and put down the correct results for the correct
experiments in the end. I also then realised that I was getting different results when I was
doing the same thing. I got the results that my wet bread #1 was in a cooler and darker
room but it grew the most amount of mould out of all of my experiments, whereas my wet
bread #2 in the light room didn’t grow any mould at all. I also got the results that my dry
bread #1 that was in the dark and colder room didn’t get a lot of mould but still a
reasonable amount, whereas my dry bread #2 in a warmer and lighter room got an
extremely large amount of mould. These results confuse me as sun is supposed to kill
bacteria and the dark is supposed to enhance the growth, whereas that the cold
environments were supposed to prevent the growth of bacteria and the warm
environments were supposed to enhance the bacteria growth. I am confused as I got the
largest amount of mould in a cold room and also in a light room but with the sun shining
directly on it, for me this made me re thing what I had read on the internet. I then thought
that bread types have different types of bacteria on them and also that it all reacts
differently to different environments, this is what I realised had happened in my
experiments and why I had gotten the confusing results.

Some future directions for this experiment and further research that I would use If I were to
do this assignment in the future would be that I do the exact same thing for the whole
experiment and only have one independent variable as with what I have done in these
experiments I had multiple independent variables. I would also research the worst and best
conditions for mould growth before starting my experiment.
Risk Assessment

Risk Injury Prevention

1. The mold bacteria 1. Effecting family’s 1. The mold in the bag,

flowing around immune system and not touch the bread
house and family. causing illnesses. once it has mold on
2. Bread out in the 2. Someone it and once I have
open accidentally eating finished my
3. Sharp parts on the bread. experiment; put the
wrapping of bread. 3. Cutting body bread in the bin right
parts/hands away.
2. Put warning signs
on/ next to the
experiment to aware
people not to eat
the bread.
3. Be careful when
unwrapping the
bread and look out
for sharp edges.

Variables

INDEPENDENT DEPENDENT CONTROLLED

(changes) (measure) (stays the same)
- Bread types - Mould growth - Water used on
(multigrain bread, - Days/weeks of bread (100ml)
white bread) bread being left - Ziploc bags
- Dark room out - Use of bread
- Light room - Calculating data
- Cool temperature every 2 days
- Warm
temperature
- Wet bread
- Dry bread
Conclusion
In conclusion, the results given in this report support the idea of the hypothesis
by confirming that more mould grows on white bread than multigrain bread.
From the experiment results it shows that 3 out of 4 of the experiments made
in this SRP have had more mould growth on white bread than multigrain
bread.

References and Acknowledgments

- Ask an Expert: bread mould. Sciencebuddies.org. Published 2020. Accessed May 27,
2021. https://www.sciencebuddies.org/science-fair-projects/ask-an-
expert/viewtopic.php?t=4514#:~:text=All%20types%20of%20bread%20will,will%20al
low%20mold%20to%20grow.
- McCulloch M. Is It Safe to Eat Mouldy Bread? Healthline. Published February 22,
2019. Accessed May 27, 2021. https://www.healthline.com/nutrition/can-you-eat-
bread-
mold#:~:text=Types%20of%20mold%20that%20grow,types%20of%20fungus%20(%2
03%20).&text=Mold%20is%20a%20fungus%2C%20and,different%20types%20may%
20contaminate%20bread.
- Aspergillosis - Symptoms and causes. Mayo Clinic. Published 2020. Accessed May 27,
2021. https://www.mayoclinic.org/diseases-conditions/aspergillosis/symptoms-
causes/syc-20369619
- Penicillium | Mycology Online. Adelaide.edu.au. Published 2014. Accessed May 27,
2021. https://mycology.adelaide.edu.au/descriptions/hyphomycetes/penicillium/
- Fusarium | Mycology Online. Adelaide.edu.au. Published 2013. Accessed May 27,
2021. https://mycology.adelaide.edu.au/descriptions/hyphomycetes/fusarium/
- Mucor | Mycology Online. Adelaide.edu.au. Published 2015. Accessed May 27, 2021.
https://mycology.adelaide.edu.au/descriptions/zygomycetes/mucor/
- Rhizopus | Mycology Online. Adelaide.edu.au. Published 2014. Accessed May 27,
2021. https://mycology.adelaide.edu.au/descriptions/zygomycetes/rhizopus/
- What Does Mold Need to Grow? 6 Things You Need to Prepare For | BMS CAT. BMS
CAT. Published February 4, 2019. Accessed May 27, 2021.
https://www.bmscat.com/2019/02/what-does-mold-need-to-grow-6-things-you-
need-to-prepare-for/