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Rope, which causes structural defects in breads with the development of Bacillus subtilis bacteria, is usually found on the outer part of the wheat grain. Bacillus subtilis spores can maintain their vitality at cooking temperatures. For this reason, it can easily develop in appropriate water activity after cooling, especially in breads. It creates a sticky structure in breads, also called creep.
Rope formation is seen with the contamination of Bacillus subtilis bacteria, which are generally found in materials such as flour and yeast used in bread making. The most important factor is inadequate hygiene practices. With the detection of the presence of rope in food businesses, the establishment should be disinfected with special chemicals or steam application.
Rope formation is generally the main factors that trigger rope formation in bakery products such as bread, flatbread, bagel, pita, the prolongation of the cooling time of the bread, its preservation above 25 degrees, the moisture content of the product, the pH rate and the starting number of spores.
In order to prevent rope formation in foods, attention should be paid to the cleanliness of the facility, equipment and personnel used, measures such as adding vinegar to the dough water and cold kneading the dough can be taken.
Bacillus subtilis bacteria, if consumed, can cause food poisoning, which manifests itself as nausea, vomiting, diarrhea, and headache.
