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  4. Publikationen Life Sciences und Facility Management
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dc.contributor.authorHuber, Jeanine-
dc.contributor.authorFreimüller Leischtfeld, Susette-
dc.contributor.authorKuhn, Roger-
dc.contributor.authorKleinert, Michael-
dc.contributor.authorGantenbein-Demarchi, Corinne-
dc.date.accessioned2018-06-04T13:28:29Z-
dc.date.available2018-06-04T13:28:29Z-
dc.date.issued2010-
dc.identifier.urihttps://digitalcollection.zhaw.ch/handle/11475/6512-
dc.description.abstractAlthough the problem of spoilage of bread due to rope has been recognized for many years, no means of prevention have yet been found. Rope spoilage is induced primarily by Bacillus subtilis, but other Bacillus species can also cause such spoilage. Investigations have confirmed that there are both rope-forming strains and strains that are not rope-formers within one Bacillus species. Comparison studies on rope formers and other Bacillus strains demonstrated that the intensity of ropiness is dependent not only on the respective Bacillus strain but also on its cell count. The Alfa-Amylase activity of the strongest rope former was much higher than of other rope-forming strains. The results suggest that Alfa-Amylase may also contribute to the development of rope spoilage, although it is not necessarily the only cause of the spoilage. Further investigations on the enzyme activity will confirm the factors that contribute to the occurrence of ropiness. Investigations confirmed that acidification of the bread dough using a preferment can successfully suppress rope spoilage. An other method may be the inclusion of additives, such as sodium diacetate. The development of a practical, fast and simple detection method for rope forming Bacillus strains is critical important.de_CH
dc.language.isoende_CH
dc.publisherf2m Foodmultimediade_CH
dc.relation.ispartofBaking+Biscuit Internationalde_CH
dc.rightsLicence according to publishing contractde_CH
dc.subjectFadenziehende_CH
dc.subjectBreadde_CH
dc.subjectBrotde_CH
dc.subjectRopinessde_CH
dc.subject.ddc664: Lebensmitteltechnologiede_CH
dc.titleRopiness in bread : is early detection possible?de_CH
dc.typeBeitrag in Magazin oder Zeitungde_CH
dcterms.typeTextde_CH
zhaw.departementLife Sciences und Facility Managementde_CH
zhaw.organisationalunitInstitut für Lebensmittel- und Getränkeinnovation (ILGI)de_CH
zhaw.funding.euNode_CH
zhaw.originated.zhawYesde_CH
zhaw.pages.start116de_CH
zhaw.publication.statuspublishedVersionde_CH
zhaw.webfeedLM-Biotechnologiede_CH
Appears in collections:Publikationen Life Sciences und Facility Management

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Huber, J., Freimüller Leischtfeld, S., Kuhn, R., Kleinert, M., & Gantenbein-Demarchi, C. (2010). Ropiness in bread : is early detection possible? Baking+Biscuit International, 116.
Huber, J. et al. (2010) ‘Ropiness in bread : is early detection possible?’, Baking+Biscuit International, p. 116.
J. Huber, S. Freimüller Leischtfeld, R. Kuhn, M. Kleinert, and C. Gantenbein-Demarchi, “Ropiness in bread : is early detection possible?,” Baking+Biscuit International, p. 116, 2010.
HUBER, Jeanine, Susette FREIMÜLLER LEISCHTFELD, Roger KUHN, Michael KLEINERT und Corinne GANTENBEIN-DEMARCHI, 2010. Ropiness in bread : is early detection possible? Baking+Biscuit International. 2010. S. 116
Huber, Jeanine, Susette Freimüller Leischtfeld, Roger Kuhn, Michael Kleinert, and Corinne Gantenbein-Demarchi. 2010. “Ropiness in Bread : Is Early Detection Possible?” Baking+Biscuit International, 116.
Huber, Jeanine, et al. “Ropiness in Bread : Is Early Detection Possible?” Baking+Biscuit International, 2010, p. 116.


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