The Tasty Contrast and Comparison of Home-baked and Store-bought Bread.

You may ask yourself questions such as, “Why does my store-bought bread tend to last longer in my pantry than home-baked bread? What causes that?” One of the answers to those questions lies within the ingredients that are used to make both types of bread. Both breads possess similar ingredients, preparation, and baking methods. Also, the taste from each bread is very similar. Although the processes are similar, the shelf-lives of each bread are very different. Also, the cost of home-baked bread is more efficient than making a trip to the store to purchase a loaf of store-bought bread. That is why store-bought bread and home-baked bread are similar in texture and taste, but differ in shelf-life and cost.

To find the answer to these questions, a controlled experiment was performed to see which bread decomposed faster. The store-bought bread was bought from a popular nationally chained grocery store, and the home-baked bread was made with a brand named bread machine. The controlled environment consisted of both breads in a room with the same light, temperature, and humidity in the air. The experiment lasted about two weeks and the results were shocking. The home-baked bread spoiled about four days faster than the store-bought bread. The home-baked bread had a very solid texture like toast but more like bread that used for breadcrumbs. There were slight discolorations and signs of mold from the crust and in the middle of the loaf. The store-bought bread spoiled the same as home-baked bread. The texture of the bread had a lighter texture but was as hard as concrete. There were only minor discolorations compared to the home-baked bread. Mold was not present yet during that state. The reason why the home-baked bread did not last long was there were no preservatives added to the bread. The