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.

Characterization of moulds associated with spoilage of bread

Chitosan-Containing Bread Made Using Marine Shellfishery

GL 24 - Bakels Sweden

Cumulative total numbers of rope-spoiled breads during storage at

Why Bread Turns Moldy - the Science of Bread Spoilage - FoodCrumbles

TK 12 - Bakels Sweden

PDF) The occurrence of the rope spoilage of bread at Cahulpan

Cereal Products — BCN Research Laboratories

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

Preventing Rope Spoilage, PDF, Sourdough