3种方法来防止面包生霉

如何保存新鲜面包是件有挑战性的事情,特别是当你住在小房子里,室内温度和湿度比较高的时候。用正确的方式保存面包,防止面包生霉,这样就能不浪费一点面包了。

一、把面包冻起来

  1. 3种方法来防止面包生霉

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    把面包切成小份或者切成片。冻硬的面包很难切,切好再保存可以避免一次解冻整条面包。
  2. 3种方法来防止面包生霉

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    把面包紧紧包裹起来。用蜡纸或锡箔纸把面包包裹起来,可以保存面包的水分,防止冻坏面包。对于软面包,你可以把蜡纸放在面包片之间,防止它们粘到一起。
  3. 3种方法来防止面包生霉

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    把整条面包放进防冻袋里。在每次用完后,折叠挤压口袋尽可能地排出空气。这样面包可以在长达半年保持新鲜。
  4. 3种方法来防止面包生霉

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    让面包慢慢解冻。食用前,在加热之前让面包在锡箔纸或蜡纸上慢慢解冻,这是为了让面包重新吸收保留在包装纸中的水分,保证面包的口感和放进冰箱之前是一样的。

二、在阴凉干燥的地方储存

  1. 3种方法来防止面包生霉

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    买一个面包密封盒。把面包盒放在阴凉干燥的地方,远离热源,因为温度升高会加快霉菌的生长。霉菌孢子需要有氧气才能生长,面包盒应该就可以降低霉菌繁殖的速度。
  2. 3种方法来防止面包生霉

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    保持面包干燥。不要用湿手碰面包,也不要把在面包外有明显水气的时候把面包放到密封容器内。在室温下,这样的湿度会加快霉菌生长。
  3. 3种方法来防止面包生霉

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    避免冰箱。冰箱内的温度应该可以防止霉菌生长,但是容易让面包的口感更加不新鲜。和冰柜不一样,在冰箱的储存条件下,面包内部的淀粉结构会发生改变,在短时间内就会显著改变面包的质地。

三、在家里自制保质期更长的面包

  1. 3种方法来防止面包生霉

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    制作酸味酵头. 酸味酵头就是用天然酵母增加面包酸性,防止发霉变坏。
  2. 3种方法来防止面包生霉

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    把面包做得更扎实。外表松脆,里面紧实的面包更不容易生霉,类似意大利乡村面包那样。在面团中多放点面粉来增加面包的密度,在烤面包的时候,用喷壶喷点水会让面包表皮格外松脆。
  3. 3种方法来防止面包生霉

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    加点天然防腐剂。放点卵磷脂或维生素C等天然防腐剂到面包里可以保持面包湿度,同时降低酵母和霉菌含量。大蒜、肉桂、蜂蜜和丁香等调料也有天然的防霉菌作用,但是会明显改变面包的口味。

小提示

  • 口感不新鲜的面包重新放进烤箱烤一下就又可以吃了。烤陈面包可以恢复面包的一些口感,但是面包只能重新烤一次。
  • 没吃完的面包每天要拿出来透透气,把切开的一面放在切菜板上,让它接触空气几个小时。

警告

  • 不要去闻已经明显发霉的面包,可能会引起呼吸道疾病。
  • 不要吃已经看起来发霉的面包。

警告:生活小百科登载此文出于传递更多信息之目的,文章内容仅供参考,并不意味着赞同其观点或证实其描述。

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