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    56 Preventing Rope Spoilage PDF

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    Mkt Schrbr
    Ropiness is a condition caused by certain Bacillus bacteria that can decompose bread crumbs. These bacteria form heat-resistant spores that can survive the baking process. To prevent ropiness, bread needs to be acidified to a pH below 5.2 through the use of sourdough or lactic acid. Proper storage at temperatures below 30°C and quickly cooling baked goods are also important prevention methods. If ropiness occurs, increasing sourdough levels or adding lactic acid can address it, and the contaminated batch should be recalled due to possible toxin production by some Bacillus strains.

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    56 Preventing Rope Spoilage PDF

    Uploaded by

    Mkt Schrbr
    141 views2 pages
    Ropiness is a condition caused by certain Bacillus bacteria that can decompose bread crumbs. These bacteria form heat-resistant spores that can survive the baking process. To prevent ropiness, bread needs to be acidified to a pH below 5.2 through the use of sourdough or lactic acid. Proper storage at temperatures below 30°C and quickly cooling baked goods are also important prevention methods. If ropiness occurs, increasing sourdough levels or adding lactic acid can address it, and the contaminated batch should be recalled due to possible toxin production by some Bacillus strains.

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    Ropiness is a condition caused by certain Bacillus bacteria that can decompose bread crumbs. These bacteria form heat-resistant spores that can survive the baking process. To prevent ropiness, bread needs to be acidified to a pH below 5.2 through the use of sourdough or lactic acid. Proper storage at temperatures below 30°C and quickly cooling baked goods are also important prevention methods. If ropiness occurs, increasing sourdough levels or adding lactic acid can address it, and the contaminated batch should be recalled due to possible toxin production by some Bacillus strains.

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    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    141 views2 pages

    56 Preventing Rope Spoilage PDF

    Uploaded by

    Mkt Schrbr
    Ropiness is a condition caused by certain Bacillus bacteria that can decompose bread crumbs. These bacteria form heat-resistant spores that can survive the baking process. To prevent ropiness, bread needs to be acidified to a pH below 5.2 through the use of sourdough or lactic acid. Proper storage at temperatures below 30°C and quickly cooling baked goods are also important prevention methods. If ropiness occurs, increasing sourdough levels or adding lactic acid can address it, and the contaminated batch should be recalled due to possible toxin production by some Bacillus strains.

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    of 2

    56 MICROBIOLOGY

    Preventing rope spoilage


    ROPINESS - FEARED FOR CENTURIES BUT SO FAR NO REMEDY HAS BEEN FOUND. SPECIAL
    AT TE NT ION M U ST B E PAI D I N COU NTR I E S W H E R E SOU R DOUG H B R E ADS AR E NOT T YPIC AL
    AND WHERE THE STORAGE CONDITIONS FOR BREAD ARE ALMOST IDEAL FOR ROPE FORMERS

    ++ figure 1

    Rope spoilage is a condition of bacterial decomposi- strain that prevails under the given conditions to trigger the
    + tion of the bread crumb. Spoilage organisms are dif-
    ferent Bacillus species whose heat-resistant spores survive
    spoilage. Therefore, the determination of the total count
    does not make sense. Since the spores are activated when
    the baking process. Most important rope formers are Bacil- coming into contact with water at higher temperatures, the
    lus subtilis, B. licheniformis and B. pumilus. Ropiness is only use of hot soaker dough should be considered with care. Hot
    visible for a short period of time; some strains do not even soaker doughs should be cooled down and processed as
    form ropes at all. The main characterization is therefore a quickly as possible. Acidification of bread made with hot
    fruity, melon-type odor. Discoloration of the crumb and a soaker dough is recommended.
    bitter taste may also be other symptoms. The bread disease Care should also be taken when using waste bread. An al-
    occurs in non-acidified wheat breads but can also be experi- ready activated Bacillus can be reintroduced into the bread
    enced in slightly acidified groat bread or fine bakery ware. via waste bread. The disease can multiply in this way. When
    Packed wheat bread with a long shelf life such as toast bread using waste bread, acidification is also recommended. Fur-
    is highly susceptible. According to Dr. Markus Brandt, Man- thermore, storage containers for waste bread must be
    ager Research, Development and Quality at Ernst Böcker cleaned frequently and thoroughly. The same is applicable
    GmbH, Minden, Germany; the bread disease will occur in for the use of waste bread slurry. The containers should be
    non-acidified bread at least 14 days after storage at 35°C. cleaned at least once a week and subsequently disinfected.
    It is recommended that the slurry is stored at temperatures
    Prevention below 25°C.
    A comprehensive project on the subject of ropiness and rope
    formers is running currently under the aegis of Prof. Dr.
    Corinne Gantenbein-Demarchi at the Institute for Food and Optimum growth conditions
    Beverage Innovations ILGI, Wädenswil, Switzerland. One for rope formers
    part of the project is the development of a rapid method for + 35-45°C
    identification of the rope formers. According to Brandt, the + Humid environment (e.g. packed bread)
    microbiological counts in flour do not indicate the presence + pH >5.3 +++
    of rope forming bacteria. It needs only one spore from a

    BAKING+BISCUIT ISSUE 04 2008


    MICROBIOLOGY 57

    Bread with a long shelf life should be acidified for food safe-
    ty reasons. The bread crumb should have a pH of below 5.2. Prevention of rope
    A low pH can be achieved effectively with a strong acid. Lac- Hot soaker dough Sourdough Waste bread
    tic acid is therefore preferred over acetic acid. The use of so- cool quickly, Wheat cool slurry, clean storage
    short storage time sourdough containers frequently,
    dium diacetate is therefore not very efficient. When using for light in warm countries
    sourdough, it must be considered that the lactic acid forma- baked goods avoid the use of slurry
    tion in a wheat sourdough is better than in a rye sourdough. and lots of and process waste
    lactic acid bread into dry bread
    According to Brandt, the reason for this is the composition of crumbs (breading)
    sugars in the grain. Lactic acid bacteria which do not only
    produce lactic acid but also acetic acid need fructose for the
    formation of acetic acid. Wheat contains less fructose than
    rye so that the lactic acid formation in wheat sourdough
    Dough
    dominates. Citric acid is hardly efficient as protection
    against ropiness because citric acid is a rather weak acid. Af-
    ter baking, the breads should be allowed to cool down as
    quickly as possible. The storage temperature should not ex- Proofing
    ceed 30°C.
    For control purposes, risk products should be stored at
    37°C for several days and then checked for rope forming
    Baking
    bacteria.
    short baking times promotes rope
    When selecting cleaning agents, it is important that no bac-
    teriological agent is used. There are cleaning agents com-
    mercially available that contain Bacillus species to support
    Cooling
    the degradation of food residues during cleaning. cooling period as short as possible

    Measures to be taken if ropiness has been found


    If ropiness has been determined in bread, the sourdough Storage
    proportion in production should be increased for safety rea- below 30°C
    sons. If needed, an additional acidification with lactic acid is
    possible. Since some Bacillus strains form toxins, the entire ++ figure 1
    batch – as far as it can be identified – should be recalled. Bread with ropiness
    When using waste bread or slurry, discard all supplies and ++ figure 2
    clean all storage containers thoroughly. +++ Decomposition of the bread crumb

    ++ figure 2

    Photos: Zurich University of Applied Sciences, Inst. of Food and Beverage Innovation, Prof. Dr. Corinne Gantenbein-Demarchi

    BAKING+BISCUIT ISSUE 04 2008

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