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.

Should You Refrigerate Bread?

Cumulative total numbers of rope-spoiled breads during storage at

TK 12 - Bakels Sweden

Cumulative total numbers of rope-spoiled breads during storage at

Bread mould: A bakery Proplem witha UV Solution

PDF) Rope-Producing Strains of Bacillus spp. from Wheat Bread and

16.1 Staling: The IREKS Compendium of Baking Technology

EBFS-9(Contamination and Spoilage Of Cereals & Cereal Products

UVC FOR FOOD PRODUCTION

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

Preventing Rope Spoilage, PDF, Sourdough

Wisdom Wednesday: Rope Spoilage 101

Say Goodbye To Moldy Bread: AI-Driven Biotech Startup Is

Effect of copy number of the spoVA2mob operon, sourdough and