“ROPY” BREAD
EFFECTS OF BACTERIA The deleterious effect bacteria organisms have on bread was interestingly discussed by Mr. F. L. Arm it age, bacteriologist to the Auckland Hospital, when addressing the Auckland Institute last evening on recent advances of individual bacteriology. During the dough-raising process, he said, supid and uniform distribution of gas was the objective, and this purpose was largely secured by the employment of compressed yeast. At the same time the baking process, which did not raise the temperature of the centre of the loaf above boiling water, could not kill the sporesof certain bacteria, organisms causing “ropy” bread being one of these. These bacteria were increased in soil, from which a potato crop was taken, just prior to growing wheat. He .considered that if the reaction of the dough was not controlled in the bakery the bacteria would increase in the bread with harmful results, such as had already been found in the outbreaks in Auckland.
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Bibliographic details
Sun (Auckland), Volume III, Issue 675, 29 May 1929, Page 9
Word Count
159“ROPY” BREAD Sun (Auckland), Volume III, Issue 675, 29 May 1929, Page 9
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