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.

Microbial spoilage and preservation of cereal and cereal products

Contamination, preservation, and spoilage of cereals

13.1 Processes in the dough and the baked goods during the baking

Occurrence and enumeration of rope-producing spore forming

GL 24 - Bakels Sweden

PDF) Impact of Storing Condition on Staling and Microbial Spoilage

Spoilage types in shelf life

PDF) 2. SPI_023_Review.pdf

Forever Bread: Calcium Propanoate

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

Baking - Sponge, Dough, Method

Characterization of moulds associated with spoilage of bread

Effect of copy number of the spoVA2mob operon, sourdough and

Preventing Rope Spoilage, PDF, Sourdough