Question
Ropiness of bread may be due to a)
Bacillus subtilis b) Bacillus licheniformis c) Bacillus panis d) ErwiniaSolution
Explanation: Ropiness in bread is usually due to bacterial growth and is considered more prevalent in home made breads. The chief causative organism is Bacillus subtilis or B. licheniformis . These are spore forming bacteria with their spores surviving baking temperatures.
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