“Bread around the head” – this saying is known by everyone.
At all times the bread has always been a special, caring attitude.
In recent years, the stores began to appear the bread that spoils the next day. Buying a loaf, the buyer does not know that it is hidden. The fact that the bread tends to “hurt”.
Should know about millers, bakers, retailers and consumers. The potato disease – the most common and dangerous disease of bread. It affects the crumb of wheat, and sometimes rye bread. The affected bread first loses its natural taste and aroma, then there is a kind of scent, initially like the smell of overripe melons or Valerian. With the development of the disease the smell intensifies and acquires the tint of rotting fruit. The crumb becomes sticky, the fault is observed mucous stretchy yarn, so the second name of the disease – “slow disease.” The bearer of it – the bacterium Bacillus subtilis, differently – potato sticks. Its spores by themselves are harmless, but at a temperature of about 40ᵒС, in the presence of moisture, nutrient medium, low acidity they turn into bacteria.
hleb3В rye bread, these bacteria do not breed, because its acidity is much higher than wheat. This bread can be eaten without fear. But the temperature of the so-called crumb of white bread in the oven is often below 120ᵒС, even if the bread is baked at a temperature of 230-250ᵒС. In such conditions, spores of Bacillus subtilis remain alive and multiply rapidly, so for the implementation of white bread a deadline – no more than 24 hours from the time removed from the furnace. In such time frames in bread if there are bacteria, small, not dangerous to humans amount.
To calm, we can say that not only us, but all over the world millions of tons of grain affected with potato sticks. As she gets into the bread? From the fields, along with crops, contaminated by spores of Bacillus subtilis. Millers should monitor the quality of the flour by baking tests and studies in the Microbiology laboratory. Where there are no labs, just cut a test loaf and gaze, and smell. The longer the bread can withstand the onslaught of bacteria, so it is healthier. It happens when days can not stand. If this happens, you need all the equipment involved in the preparation of such bread, disinfect with vinegar and conduct bacteriological control and “sick” bread burn – required instructions.
Preventive measures to prevent the development of potato (viscous) disease of wheat bread are reduced to ensure that create unfavorable conditions for the development of this microorganism. This is a timely and proper cooling of the bread after baking, especially in hot weather. To do this, in bakeries the necessary storage and shipping facilities with effective ventilation, blow hot bread on a wooden slatted trays on edge in a row, the aging of the bread after taking out of the oven chambers for cooling the breads for 2-3 hours. It is not allowed to leave the hot bread in a distribution network, especially in the hot season. Must be strictly adhered to process. In the summer period, special attention should be paid to the realization of bread and bakery products. The loaves and rolls should be sold chilled, the temperature in the sales area should not be above 20ᵒС, racks, shelves for storage of products must be processed vinegar. It is necessary to inform customers about need of observance of rules of storage and the timing of the use of bread at home. All these requirements must be met by employees of the food industry, retailers and catering companies.
As a recommendation we suggest to carry out the following requirements for purchase and use of bakery products:
1. To buy bread and bakery products for the trade, where the conditions for storage of the product (ventilated warehouses, commercial facilities, air conditioned, specially equipped shelves or showcases for the implementation of bread, rolls and loaves).
2. Don’t buy a lot of bread for the future! To calculate the volume of purchased products should be only on the next meal.
3. Store bakery products in a fabric (breathable) bags, as if the temperature in the apartment above 20ᵒС, and refrigerators.
4. If the cut bread (loaf) will cause you to have doubt – don’t eat it, contact the store where you bought it.
5. To include in the diet in the hot season the bread flour, which is the least susceptible to potato disease.
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