ShareBacilli spoilage in part-baked and rebaked brown soda bread.
Author(s) : LEUSCHNER R. G. K., O'CALLAGHAN M. J. A., ARENDT E. K.
Type of article: Article
Summary
Brown soda bread had a pH of 7-9 depending on the sodium bicarbonate concentration. Part-baked bread developed ropiness after two days at room temperature. Bacillus subtilis, B. pumilus and B. licheniformis were isolated and their spores displayed D-values in bread dough of 14, 10 and 56 min at 100 deg C. Germination and growth was examined in broth at pH 6-10 and 4, 20, 30 and 37 deg C. No growth was observed at 4 deg C and pH 10. Rebaking of part-baked bread heat activated particulary B. licheniformis spores.
Details
- Original title: Bacilli spoilage in part-baked and rebaked brown soda bread.
- Record ID : 1999-2393
- Languages: English
- Source: Ital. J. Food Sci. - vol. 63 - n. 5
- Publication date: 1998/09
- Document available for consultation in the library of the IIR headquarters only.
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Indexing
- Themes: Bakery and confectionery products
- Keywords: Microbiology; Bread; Variety; Deterioration; Bakery product; Cooking
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