what are these strands in my baked goods?

Question

After my banana bread sits out for a few days I see web like strands when it’s broken apart. what is it??!

missunderstood · Answer

I see this an awful lot in baked goods goods that are meant to be fresh and within the sell by date what is going on with our foods are we storing things on shelves far too long are we giving foods too much of a long sell by date also i see the same shapes on my skin too i have dry skin atm . Imso confused is my food making me ill  always the same few mill forked at both ends elongated shape with segments

ChefCrash · Answer

mycelium, or in other words, mold, mushrooms, fungus, yeast, etc. The stuff you see on the crust and stuff is the reproduction portion of fungus, but the mycelium is the actual organism that spreads all over and as far as it can looking for food, making what looks like a spiderweb. This is why we say that once you see mold on bread, toss the entire thing, it isn't like cheese. Toss that manner bread, and next time, store it in the fridge.
Graduated from Chicago Cooking & Hospitality Institute - Diplome de la cuisine & Le Cordon Bleu West, which was known as Western Culinary Institute with B.A.S in Culinary Arts.

Tadors · Answer

I realize I’m replying more than 3 years later, so it’s very unlikely that you still have said bread to discard it.

Tadors · Answer

It looks like rope spoilage which is caused by bacteria.

Tadors · Answer

This looks like rope spoilage, and you should discard the banana bread.https://bakerpedia.com/processes/rope-spoilage/

Arbutus · Answer

In tropical countries, sweetened, muffin-like bread is considered stale enough to be discarded, if stretchable, thin transparent threads are seen when a piece is pulled apart. Experience may have shown it can cause illness. Whether it is used as a generic indicator of staleness, or the threads themselves harbor organisms, I do not know.  The answer would be interesting to find.

SillyBee · Answer

This is my guess too. I think the stretchy strands develop as the liquids begin to separate from the flour. When it combines with the sugar, it gets that stretchy quality.

Jennifer W. · Answer

OK- This happens to me too! I live in Central Florida and after leaving any quick bread with fruit out unrefrigerated the bread will start to do this. Unfortunately I dont know they scientific explanation but I will tell you Im convinced its because its starting to break down and its usually accompanied by a slight off taste like its about to go moldy. When I refrigerate my breads this wont happen. I think the fruit is starting to ferment in my warm environment.

HalfPint · Answer

Looks like fiber strands from the bananas.

what are these strands in my baked goods?

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