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British Food Journal Volume 48 Issue 8 1946

British Food Journal Volume 48 Issue 8 1946 The shortage of grain, reflected by an increase in the rate of extraction in milling and then by the rationing of bread, has fully aroused the attention which it warrants. Avoidance of wastage, always important, now becomes imperative. In view of this, notes in connection with the occurrence of rope in bread which were recently made available to members of the baking industry by the Ministry of Food may be even more important than the warnings issued in previous years. The disease is associated with warm weather and develops most rapidly at about 100F. The first of the symptoms is usually the development in the bread of a faint fruity odour, resembling that of an overripe pineapple, which becomes more intense as the bread gets older. Discolouration and softening of the crumb next occurs, so that on attempting to cut the bread it tends to stick to the knife. When the crumb is pulled apart, fine gelatinous threads may be formed. Although an outbreak of rope is unpleasant, there is fortunately little or no evidence that such an occurrence is dangerous to health. The disease can of course occur in cakes and similar bakery products, but outbreaks are practically always confined to bread. The comparative immunity of cakes is probably due to a generally lower moisture content, which does not encourage development of the disease. Another possibility is that fruit, where present, may cause the development of a certain amount of acid, and acid conditions discourage the activity of the organism responsible for the trouble. Rope in bread is caused by the sporeforming bacterium B. mesentericus. It has been suggested the disease is due to the decomposition of the starch by amylase, in which the organism is rich. There are several strains of this bacterium, which is of widespread occurrenceit is found, for example, in the soil. All kinds of flour, whether of high or of low extraction, and including those derived from cereals other than wheat, are possible carriers of the disease. However, carefullyconducted experiments have shown that the rope spore content of the flour, unless particularly high, is of minor significance when outbreaks of rope occur. Far more important are the conditions under which the bread is made and under which it is treated after baking. It has been found that rope formation is more likely to develop in the dense crumb associated with underfermentation than in loaves in which the crumb is welldeveloped. Use of sufficient yeast to cause the fermentation to be vigorous has also been found to be beneficial. The initial development of the organism appears to be at the expense of the soluble nitrogen compounds, sugars, etc., present in the bread. When these materials are exhausted, attack upon the protein of the loaf proceeds. A possibility is that prolonged fermentation causes a partial transformation of the gluten into nitrogenous substances which are more easily assimilated by the bacteria, whereas in a short, vigorous fermentation the formation of such substances may not occur to the same extent. Occurrences of the disease may be expected to be more severe with high extraction flours or wholemeals, since higher extraction gives a medium which is better suited for the growth of the ropecausing organism. All the members of the mesentericus group are characterised by the formation of spores which are extremely difficult to destroy by heating. For example, the spores can resist the temperature of boiling water for hours on end. Since the interior of a loaf probably does not exceed this temperature whilst in the oven, many of the spores will escape destruction. The spores will thus pass through the operation of baking and, if conditions are favourable, the development of the disease will start at or near the middle of the loaf. Since the damp, soggy crumb associated with an underbaked loaf is conducive to the development of rope, thorough baking is a definite advantage. Owing to the fact that the rope organism requires warmth for its growth, rapid and thorough cooling of the bread in wellventilated cooling rooms is an important preventative factor. Spacing upon the racks should be such that the loaves do not touch, and the latter should not be packed whilst warm into delivery vans. Cleanliness is also of vital importance. Odd scraps of bread, dried dough, etc., may contain the spores of the organism and contact of the loaves with such material will lead to contamination which may bring to nought the preventative efforts made in other directions. Since the rope organism does not like acidity, addition to the bread dough of acidic substances is a useful deterrent. Acetic acid and acid calcium phosphate are particularly useful in this connection, since the requisite concentrations of these substances do not cause deterioration in bread quality. Bakeries with sackages below 100 per week may obtain without permit acetic acid solution of strength suitable for immediate addition. For larger users, the acid is supplied in a more concentrated form against a permit obtainable from the Directorate of Molasses and Industrial Alcohol, and is diluted before adding to the mixing. Though acetic acid or acid calcium phosphate may be used to suppress outbreaks or as preventatives during exceptional conditions, supplies of these agents are insufficient to enable them to be used continually as general preventatives during hot weather. For this purpose, the acid dough process of the British Arkady Co. Ltd., which requires no special materials, is recommended by the Ministry of Food. A small batch of starter dough is first prepared and is then incorporated into a larger mixing of acid dough. Portions of the latter are then added to the main mixing of bread dough, no alteration in the other constituents of the latter being required. Once the acid dough has been prepared, daily supplies may be kept up for months. A portion of the dough from the previous day is used as a starter for the new mixing, and from the second day onwards the acid dough becomes a fairlystabilised producer of acid. http://www.deepdyve.com/assets/images/DeepDyve-Logo-lg.png British Food Journal Emerald Publishing

British Food Journal Volume 48 Issue 8 1946

British Food Journal , Volume 48 (8): 10 – Aug 1, 1946

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Publisher
Emerald Publishing
Copyright
Copyright © Emerald Group Publishing Limited
ISSN
0007-070X
DOI
10.1108/eb011414
Publisher site
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Abstract

The shortage of grain, reflected by an increase in the rate of extraction in milling and then by the rationing of bread, has fully aroused the attention which it warrants. Avoidance of wastage, always important, now becomes imperative. In view of this, notes in connection with the occurrence of rope in bread which were recently made available to members of the baking industry by the Ministry of Food may be even more important than the warnings issued in previous years. The disease is associated with warm weather and develops most rapidly at about 100F. The first of the symptoms is usually the development in the bread of a faint fruity odour, resembling that of an overripe pineapple, which becomes more intense as the bread gets older. Discolouration and softening of the crumb next occurs, so that on attempting to cut the bread it tends to stick to the knife. When the crumb is pulled apart, fine gelatinous threads may be formed. Although an outbreak of rope is unpleasant, there is fortunately little or no evidence that such an occurrence is dangerous to health. The disease can of course occur in cakes and similar bakery products, but outbreaks are practically always confined to bread. The comparative immunity of cakes is probably due to a generally lower moisture content, which does not encourage development of the disease. Another possibility is that fruit, where present, may cause the development of a certain amount of acid, and acid conditions discourage the activity of the organism responsible for the trouble. Rope in bread is caused by the sporeforming bacterium B. mesentericus. It has been suggested the disease is due to the decomposition of the starch by amylase, in which the organism is rich. There are several strains of this bacterium, which is of widespread occurrenceit is found, for example, in the soil. All kinds of flour, whether of high or of low extraction, and including those derived from cereals other than wheat, are possible carriers of the disease. However, carefullyconducted experiments have shown that the rope spore content of the flour, unless particularly high, is of minor significance when outbreaks of rope occur. Far more important are the conditions under which the bread is made and under which it is treated after baking. It has been found that rope formation is more likely to develop in the dense crumb associated with underfermentation than in loaves in which the crumb is welldeveloped. Use of sufficient yeast to cause the fermentation to be vigorous has also been found to be beneficial. The initial development of the organism appears to be at the expense of the soluble nitrogen compounds, sugars, etc., present in the bread. When these materials are exhausted, attack upon the protein of the loaf proceeds. A possibility is that prolonged fermentation causes a partial transformation of the gluten into nitrogenous substances which are more easily assimilated by the bacteria, whereas in a short, vigorous fermentation the formation of such substances may not occur to the same extent. Occurrences of the disease may be expected to be more severe with high extraction flours or wholemeals, since higher extraction gives a medium which is better suited for the growth of the ropecausing organism. All the members of the mesentericus group are characterised by the formation of spores which are extremely difficult to destroy by heating. For example, the spores can resist the temperature of boiling water for hours on end. Since the interior of a loaf probably does not exceed this temperature whilst in the oven, many of the spores will escape destruction. The spores will thus pass through the operation of baking and, if conditions are favourable, the development of the disease will start at or near the middle of the loaf. Since the damp, soggy crumb associated with an underbaked loaf is conducive to the development of rope, thorough baking is a definite advantage. Owing to the fact that the rope organism requires warmth for its growth, rapid and thorough cooling of the bread in wellventilated cooling rooms is an important preventative factor. Spacing upon the racks should be such that the loaves do not touch, and the latter should not be packed whilst warm into delivery vans. Cleanliness is also of vital importance. Odd scraps of bread, dried dough, etc., may contain the spores of the organism and contact of the loaves with such material will lead to contamination which may bring to nought the preventative efforts made in other directions. Since the rope organism does not like acidity, addition to the bread dough of acidic substances is a useful deterrent. Acetic acid and acid calcium phosphate are particularly useful in this connection, since the requisite concentrations of these substances do not cause deterioration in bread quality. Bakeries with sackages below 100 per week may obtain without permit acetic acid solution of strength suitable for immediate addition. For larger users, the acid is supplied in a more concentrated form against a permit obtainable from the Directorate of Molasses and Industrial Alcohol, and is diluted before adding to the mixing. Though acetic acid or acid calcium phosphate may be used to suppress outbreaks or as preventatives during exceptional conditions, supplies of these agents are insufficient to enable them to be used continually as general preventatives during hot weather. For this purpose, the acid dough process of the British Arkady Co. Ltd., which requires no special materials, is recommended by the Ministry of Food. A small batch of starter dough is first prepared and is then incorporated into a larger mixing of acid dough. Portions of the latter are then added to the main mixing of bread dough, no alteration in the other constituents of the latter being required. Once the acid dough has been prepared, daily supplies may be kept up for months. A portion of the dough from the previous day is used as a starter for the new mixing, and from the second day onwards the acid dough becomes a fairlystabilised producer of acid.

Journal

British Food JournalEmerald Publishing

Published: Aug 1, 1946

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