BREAD ROPE SPOILAGE DEVELOPMENT
Rope spoilage of bread is produced by bacteria belonging to Bacillus genus. Insufficient cleaning of the wheat before the milling operation contributes to obtaining flour with a high degree of contamination with these bacteria which produce thermoresistant endospores and furth...
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| Format: | Article |
| Language: | English |
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Technical University of Moldova
2023-06-01
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| Series: | Journal of Engineering Science (Chişinău) |
| Subjects: | |
| Online Access: | https://press.utm.md/index.php/jes/article/view/2023-30-2-16/16-pdf |
| _version_ | 1797347697824366592 |
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| author | RUMEUS, Iurie |
| author_facet | RUMEUS, Iurie |
| author_sort | RUMEUS, Iurie |
| collection | DOAJ |
| description | Rope spoilage of bread is produced by bacteria belonging to Bacillus genus. Insufficient cleaning of the wheat before the milling operation contributes to obtaining flour with a high degree of contamination with these bacteria which produce thermoresistant endospores and further maintain their viability in the baking process. After baking, thermoresistant endospores can pass into the vegetative form and can multiply, causing spoilage of bread, which is manifested by the occurrence of an unpleasant odour, and the core of the bread becomes sticky. In this study, samples of bread from second-grade wheat flour were obtained. The kinetics of bacterial growth in the core of the thermostated bread at 37 °C for 84 hours was determined. It was found that immediately after baking the degree of contamination of the bread core was 1.28·104cfu/g, and after 40 hours of thermostating the degree of contamination of the bread core increased by 2.85 logarithmic cycles, at this bread sample were observed the first signs of the rope spoilage (unpleasant odour). Thus, bread obtained from highly contaminated flour can contain a very large number of bacteria belonging to Bacillus genus, having no signs of rope spoilage, and thus the consumption of this bread may be dangerous to the consumer’s health. |
| first_indexed | 2024-03-08T11:51:33Z |
| format | Article |
| id | doaj.art-9185a2a1f347467f94b0238cb5ba5e85 |
| institution | Directory Open Access Journal |
| issn | 2587-3474 2587-3482 |
| language | English |
| last_indexed | 2024-03-08T11:51:33Z |
| publishDate | 2023-06-01 |
| publisher | Technical University of Moldova |
| record_format | Article |
| series | Journal of Engineering Science (Chişinău) |
| spelling | doaj.art-9185a2a1f347467f94b0238cb5ba5e852024-01-24T09:59:32ZengTechnical University of MoldovaJournal of Engineering Science (Chişinău)2587-34742587-34822023-06-01XXX2185195https://doi.org/10.52326/jes.utm.2023.30(2).16BREAD ROPE SPOILAGE DEVELOPMENTRUMEUS, Iurie0https://orcid.org/0000-0002-6392-7343Cahul State University“Bogdan Petriceicu Hasdeu”, 1 Independence Square, Cahul, MD-3901, Republic of MoldovaRope spoilage of bread is produced by bacteria belonging to Bacillus genus. Insufficient cleaning of the wheat before the milling operation contributes to obtaining flour with a high degree of contamination with these bacteria which produce thermoresistant endospores and further maintain their viability in the baking process. After baking, thermoresistant endospores can pass into the vegetative form and can multiply, causing spoilage of bread, which is manifested by the occurrence of an unpleasant odour, and the core of the bread becomes sticky. In this study, samples of bread from second-grade wheat flour were obtained. The kinetics of bacterial growth in the core of the thermostated bread at 37 °C for 84 hours was determined. It was found that immediately after baking the degree of contamination of the bread core was 1.28·104cfu/g, and after 40 hours of thermostating the degree of contamination of the bread core increased by 2.85 logarithmic cycles, at this bread sample were observed the first signs of the rope spoilage (unpleasant odour). Thus, bread obtained from highly contaminated flour can contain a very large number of bacteria belonging to Bacillus genus, having no signs of rope spoilage, and thus the consumption of this bread may be dangerous to the consumer’s health.https://press.utm.md/index.php/jes/article/view/2023-30-2-16/16-pdfbreadbacteria growunpleasant odorsticky core |
| spellingShingle | RUMEUS, Iurie BREAD ROPE SPOILAGE DEVELOPMENT Journal of Engineering Science (Chişinău) bread bacteria grow unpleasant odor sticky core |
| title | BREAD ROPE SPOILAGE DEVELOPMENT |
| title_full | BREAD ROPE SPOILAGE DEVELOPMENT |
| title_fullStr | BREAD ROPE SPOILAGE DEVELOPMENT |
| title_full_unstemmed | BREAD ROPE SPOILAGE DEVELOPMENT |
| title_short | BREAD ROPE SPOILAGE DEVELOPMENT |
| title_sort | bread rope spoilage development |
| topic | bread bacteria grow unpleasant odor sticky core |
| url | https://press.utm.md/index.php/jes/article/view/2023-30-2-16/16-pdf |
| work_keys_str_mv | AT rumeusiurie breadropespoilagedevelopment |