Rope Spoilage, Baking Processes
Por um escritor misterioso
Descrição
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.
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Sensory attributes of wheat bread: a review of influential factors
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Cumulative total numbers of rope-spoiled breads during storage at
13.1 Processes in the dough and the baked goods during the baking
Rope production in bread started with S. cerevisiae T22 after 1
PDF) Rope-Producing Strains of Bacillus spp. from Wheat Bread and
Foods, Free Full-Text
Occurrence and enumeration of rope-producing spore forming
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