How to prevent cake from becoming moldy and spoiled

Update:27-07-2018
Summary:

The mildew of the cake mainly means that the mold multi […]

The mildew of the cake mainly means that the mold multiplies on the cake, and the spots of various colors which are fluffy are observed from the outside, and some molds produce toxins harmful to the human body. There are many types of molds that contaminate cakes, such as penicillium, koji, rhizopus, koji and white mold. If the storage place and the package are wet, the mold will be easily grown on the surface of the cake.

Cake corruption is mainly caused by spoilage caused by the invasion and reproduction of the potato in the bacteria. The bacillus is often referred to as a filamentous sclerotia because of the phenomenon of filamentous viscous in the cake infested by the bacillus. In general, such microorganisms are often parasitic in soil and grains, and their spores can withstand temperatures of 140 ° C.

If the cake contains such spores, and the cake is only about 100 ° C when baking, the whole temperature is impossible to kill, so when the cake is cooled to about 45 ° C, the spores are in a suitable environment. Will grow into bacteria. Its optimum temperature is 35 ~ 45 ° C, so it breeds quickly in the summer and autumn high temperature season, it can break down starch and protein, forming mucus and discoloration, resulting in special odor and taste. People who eat this kind of deteriorating cake may have food poisoning, and there will be acute gastroenteritis symptoms such as fever, vomiting and diarrhea, which will seriously endanger life.

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