Answer:
A.True
Explanation:
Although bread has a water activity of approximately 0.96 (high enough to support bacteria, yeast and mold growth) refrigeration temperatures that slow down the rate of microbial growth are not ideal for bread due to the quality issues (i.e. starch retrogradation) that are actually accelerated at refrigeration temperatures.
The statement is true. There is no as such explanation to this answer as everything is already mentioned in the question itself.
