Rope Spoilage, Baking Processes

Rope spoilage or disease is caused by several strains of spore-forming Bacilli. These spores are resistant to heat and can survive baking temperatures and subsequently grow in the finished product under hot and humid conditions.

PDF) Impact of Storing Condition on Staling and Microbial Spoilage

Bread has fine threads when teared

Lactic-acid-bacteria enriched bread enhances health effects – study

What Exactly Is The Tangzhong Method? - ourdough

Cumulative total numbers of rope-spoiled breads during storage at

Bread spoilage and staling

Bread has fine threads when teared

10.3.7 Baking confectionery yeast doughs: The IREKS Compendium of

Microbial spoilage and preservation of cereal and cereal products

Full article: Recent advances in probiotic breads; a market trend

Characterization of moulds associated with spoilage of bread

Bread spoilage and staling

Preventing Rope Spoilage, PDF, Sourdough