"Bread" - what is it, definition of the term
A leavened baked staple composed chiefly of milled cereal grain, water, and usually a modest amount of salt, formed into a dough that expands through fermentation or chemical agents and is subsequently cooked in an oven to produce a porous, edible loaf with a crusty exterior and a soft interior.
Detailed information
The baked staple known as a yeast‑leavened grain loaf is produced by mixing flour, water, yeast, and salt, then allowing fermentation before baking at high temperature. This process develops a porous crumb and a browned crust, creating a product with a shelf life that varies according to moisture content and preservatives.
Nutritionally, the loaf supplies primarily carbohydrates in the form of starch, with modest amounts of protein, dietary fiber, and micronutrients such as thiamine, riboflavin, and folate. Caloric density ranges from 250 to 300 kcal per 100 g, depending on enrichment and added fats.
Rodents such as rats and mice are attracted to the sweet and starchy profile of this food. Laboratory observations show that a single adult mouse can ingest 5–7 g of the product per day, while a rat may consume up to 30 g. Consumption provides rapid energy but lacks essential amino acids and fatty acids required for optimal growth, leading rodents to seek supplementary protein sources.
Storage practices influence infestation risk. Loose, uncovered loaves placed in warm, humid environments encourage gnawing and rapid spoilage. Commercial bakeries mitigate loss by employing airtight packaging, low‑humidity storage, and occasional use of natural repellents.
Effective rodent‑deterrence strategies include:
- Sealing all entry points with metal flashing or cement.
- Using sealed, hard‑plastic containers for bulk storage.
- Maintaining ambient temperature below 20 °C and humidity under 60 %.
- Placing traps or electronic monitoring devices near storage zones.
- Rotating stock to eliminate stale products that attract pests.
Implementing these measures reduces the likelihood of gnaw damage, preserves product quality, and lowers the need for chemical pest control.