Final answer:
Refrigeration delays bread drying and mold growth by slowing down chemical reactions but can increase the rate at which bread loses flavor. Antimicrobials and antioxidants are used to preserve food and maintain freshness.
Step-by-step explanation:
Storing bread in the refrigerator delays the drying and growth of mold since refrigeration slows down chemical reactions and the activity of microbes such as bacteria, molds, fungi, or yeast which are responsible for food spoilage. However, it tends to increase the rate at which the bread loses flavor, due to the impact of cold temperatures on the bread's texture and taste. Chemical reactions, including those that contribute to the bread's flavor, continue to occur at a slower rate in the cold environment of a fridge, which can affect the sensory qualities of food over time.
Antimicrobials are agents that prevent food spoilage from microbes, while antioxidants slow or prevent changes in color, flavor, or texture and delay rancidity to maintain freshness. The presence of sugar in bread also acts as a preservation agent due to its ability to reduce water activity, thereby slowing down the process of desiccation Refrigeration's effectiveness is due to its ability to slow chemical reactions, similar to how it affects fruit maturation by slowing the process or removing ethylene gas, which is known to speed up fruit ripening.