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Effect of the bread‐baking process on destruction of certain mould spores
Author(s) -
Knight R. A.,
Menlove E. M.
Publication year - 1961
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.2740121001
Subject(s) - spore , food science , bread making , biology , microbiology and biotechnology
Because of conflicting statements in the literature, experiments have been carried out in which spores of moulds commonly associated with mouldy bread have been incorporated in bread doughs before baking. It has been demonstrated that such moulds and the ascospores of Neurospora tetrasperma are killed well before the end of the baking period. This evidence supports the contention that in normal bakery practice moulds do not survive baking and that mould growth on bread is due to post‐baking contamination with mould spores.