I've heard that by coating bread with a solution of water and sugar can preserve it from mold. Is this true? If not, then my Science Fair Project will be a bust.
I'm fairly certain the prolonging effect of glazes on baked goods is simply due to the glaze forming a barrier between the pastry and the atmosphere, in effect "sealing" it and preventing the goods from going stale. Thus, the appropriate characteristics would be a glaze that coats the product evenly and thickly enough to prevent moisture loss and oxygenation.