Rope Spoilage, Baking Processes
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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.
Spoilage types in shelf life
Influence of sourdough use on rope spoilage of wheat bread
PDF) Rope-Producing Strains of Bacillus spp. from Wheat Bread and
Cereal Products — BCN Research Laboratories
Cumulative total numbers of rope-spoiled breads during storage at
Wisdom Wednesday: Rope Spoilage 101
PDF) Microbial Spoilage of Bakery Products and Its Control by
Bread spoilage and staling
Preventing Rope Spoilage, PDF, Sourdough
Rope-Producing Strains of Bacillus spp. from Wheat Bread and
7.5 Completion of baking of pre-baked goods: The IREKS Compendium
Preventing Rope Spoilage, PDF, Sourdough
Microbial spoilage and preservation of cereal and cereal products
PDF) Impact of Storing Condition on Staling and Microbial Spoilage
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