Diseases of bread (potato, mold, chalk, pigment, drunk bread)

[Diseases of bread.]

Diseases of bread.

During storage, bread can be affected by various diseases.

1. Potato disease.
Potato disease usually appears the day after bread is baked. It occurs more often in the summer with wheat bread. Dirty spots, unpleasant taste and smell appear on the bread, the crumb becomes viscous, sticky, substances are formed that cause disorders of the digestive organs. The causative agents of the disease are spore-forming bacteria - potato and hay sticks. Potato stick spores are heat-resistant and can withstand heating up to 130 ° C and do not die when baking bread. Rye bread, which has a higher acidity, is not susceptible to this disease, since spores of potato sticks do not develop in an acidic environment. Bread infected with potato disease is not suitable for food, it is destroyed.

2. Fusarios ("plant AIDS")... The presence of pink grains in wheat. When it enters the human bloodstream through the digestive system, it acts like a poison, paralyzing the body's immune system.

3. "Metallic" disease (industrial)... Some bakeries use metal equipment that is less hard than wheat and rye. It is erased and mixed with flour. It is impossible to detect metal pollen without special devices. It is good at least that a special magnetic cleaning of flour is used before kneading the dough, which reduces the risk of metal getting into the human body. Consequences: alkali eats away at the intestinal walls, gastritis, ulcers.

4. Moldy bread... This is the most common type of bread spoilage. Mold formation is most often observed with an incorrect storage regime: elevated temperature (25-30 ° C) and relative air humidity above 70% in storage facilities, as well as with an increased moisture content in bread and its too dense packing. Seeding of bread with spores of filamentous fungi occurs during cooling, transportation and storage, through polluted air, vehicles, hands and clothing of personnel. The mycelium of fungi spreads first along the surface of the bread, and then penetrates into the crumb through cracks and pores. The optimum temperature for the development of fungi is 20-40 ° C, pH 5-6, moisture content above 20%.
Moldy bread is mainly caused by filamentous fungi (penicilli, aspergillus, mucorovye, etc.). Under the action of fungal enzymes, hydrolysis of starch, proteins and fats occurs, the products of their hydrolysis give the bread an unpleasant smell and taste. Some types of fungi form mycotoxins (aflatoxin, etc.) that are harmful to human health. Therefore, moldy bread is unsuitable for food.
To prevent moldy bread, it is necessary to store it in a dry, well-ventilated room at a temperature not exceeding 10-12 ° C, with a relative humidity of about 70%. It should be laid loosely, leaving air gaps for air circulation. In addition, it is recommended to treat the surface of bread or packaging material with chemical preservatives (ethyl alcohol, salts of propionic and sorbic acids); sterilization of packed bread by high frequency currents, ionizing radiation, irradiation with ultraviolet rays.

5. Cretaceous bread disease.
It manifests itself in the fact that first on the crust of bread, and then in the crumb, white dry powdery inclusions appear, similar to crushed chalk.The causative agents of the disease are some ascomycetes and imperfect yeasts, which survived after baking, as they are resistant to high temperatures.
Cretaceous disease is relatively rare. Affected bread does not pose a health hazard, but it loses its presentation and acquires an unpleasant taste.
If pathogens of this spoilage are found in flour, it should be used for the production of small-piece, well-baked products.

6. Dark spots... Wheat bread can be affected by pigment-forming microorganisms (bacteria, yeast). This is reflected in the appearance of yellow, pink, bright red and other spots in the crumb of bread. Most often, red spots resembling drops of blood appear on baked bread. These are colonies of bacteria Serratia marcescens ("miracle stick"), which contain in their cells the red pigment prodigiosin. For the development of these bacteria, high air humidity, a temperature of about 25 ° C, a low acidity of the product are required. Bread with a reddened crumb loses its presentation and is unsuitable for consumption.
To prevent this defect, bread should be stored in well-ventilated rooms at a temperature not exceeding 10-12 ° C with a relative humidity of about 70%.

7. "Drunken" bread... Such bread has no external signs of spoilage, but its use causes poisoning with symptoms resembling intoxication. Poisoning occurs due to the fact that bread contains a toxin formed by the imperfect fungus Fusarium, which is ingested with flour. This type of bread is unusable.
To prevent this defect, it is necessary to thoroughly check the grain at the receiving points and elevators. Frozen and overwintered grain in the field should not be processed into flour, since the damage to the grain by the fungus and the accumulation of toxin occurs during its wintering in the field. The toxin is thermally stable and is retained in the finished bread.
THE MOST FEAR BREAD DISEASE

We present the message of the State Scientific Research Institute of the Bakery Industry on the contamination of grain products and on the development of instructions "On the prevention of potato disease in bread", and below we place the commentary of medical specialists.

Head of the Microbiology Department of the State Research Institute of the Bakery Industry, Candidate of Biological Sciences Tatyana BOGATYREVA.

Too often bread does not grow moldy due to poor storage, but due to the use of contaminated flour. At the same time, microscopic fungi develop on the bread, which synthesize and accumulate mycotoxins. Loaves affected by mold are, of course, not recommended.
Cutting "specks" does not save from this misfortune. The fact is that such microorganisms exist in the form of mycelium - long threads that are invisible to the naked eye, which can penetrate into the product to a great depth.
Burning a roll on a fire will not "cure" it either: only the surface layer burns out, but what is inside remains. You can use moldy bread only by cutting it into thin slices and frying it. And even then, if the degree of infection is small.
You should not store bread in plastic bags. Due to the evaporation of water from the bread, high humidity is created in them, which contributes to the development of mold. It is better to keep the loaves and loaves in a clean wooden or enamel container, and in the summer in the refrigerator.
The so-called potato bread disease is especially dangerous for health. Its causative agent is a potato, or hay, stick. When infected with it on the second day of storage, a white sticky mass with an unpleasant odor forms inside the roll. Bread becomes completely unfit for food - this is already a poison.
When processing grain into flour, spore-forming bacilli are preserved and enter the finished product. Even when baked, the spores remain viable. In accordance with the 1998 guidelines for the prevention of potato bread disease, contaminated flour is prohibited from selling through the distribution network. However, be careful.

LET THE BREAD DO NOT MOLD

Mold is a fungus.Most often, our encounter with mold occurs when it gets into the bread bin - mold often spoils bread.

To prevent the bread from growing moldy, 5-10 drops of iodine tincture are applied to a small cotton swab and put this swab in a small pharmacy bottle, which is plugged on top with a clean piece of cotton wool. The vial is placed with the bread in a plastic bag and tied tightly.

Iodine vapors leaked through the cotton wool create conditions unfavorable for mold in the bag, and at the same time, the taste of bread does not suffer at all from a small portion of iodine.

Mold stains on the walls of the refrigerator or in the bread bin are removed with a damp cloth, and then the cleaned area is wiped with table vinegar.

And if it grows moldy due to non-baking, then how to fix it?

Unbaked bread is raw and tasteless! And quickly deteriorate!

If baking is in a bread maker, then check that the weight mode of the finished bread (loaf) is correctly set, it should correspond to the amount of raw dough that was put in. The ratio of the weight of finished bread and the amount of flour https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=115935.0

Check the quality of the baking in your bread machine, there are models of x / ovens that have such a drawback - damp bread.

Check the baking temperature of the finished bread - the crumb of the finished bread directly from the oven (still in the bucket) should have a temperature of 96-98 * C, this can be measured with a temperature probe.

If, after checking with a temperature probe, the bread is damp, you can put it for an additional baking time (a few minutes), or bake it in the oven, put it directly with a bucket into the oven at T180 * C, and then check the readiness with a temperature probe.

Good luck!

But what if the bread becomes moldy if the storage rules are followed? After baking, the bread cools down. Then I wrap it in a linen towel and put it in a bread bin made of natural birch bark. The bread box is in a dry place at room temperature (20-22 ° C). This was not the case before. Could it be the flour? Now I bought general-purpose flour, because I have to save money.

This is a bad meal. Store bread in a plastic bag in the refrigerator and there will be no mold.

Drying and staleness of bread - how, where and how much bread can be stored ?!

Thanks for the advice.
There is one more question: Kudesnitsa whole-grain bread. She seems to have good reviews. And bread grows moldy too quickly. The mold is so whitish, not on the crust, but inside. I bake the smallest loaf, and I don't have time to eat it. Is the refrigerator the only way out, too?

You should split your question into two:
- do not have time to eat bread and it is stored for a long time?
- low-quality flour?

If you don't have time to eat bread - bake cakes, they can be baked in small portions.
Store both bread and tortillas in the refrigerator.

The flour is bad, it is infected with potato disease - throw away the flour.

It is not stored for long, mold appears after a few days. It turns out that flour? Sorry...

How many days is this?
Read carefully the topic About storing bread - the link above is given.

Several, this is 3 days. I’m not in the claim for staleness, I love stale bread, mold upsets me. Bread turns stale to the state of a crust, but my bread grows moldy.

Then read the first post of the topic https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=1311.msg2290678;boardseen.html#top compare with your situation, look for the reason, then take action

Related topics:

Acidity as an indicator of the quality of dough and finished bread

Defects of bakery products, their causes and remedies

Requirements for the type and quality of bread and bread products

Why didn't the bread seem to be baked inside?

Who faced chalk disease? Respond. Let's discuss the problem.

So I faced a similar potato disease, on the third day the wheat bread becomes sticky inside and a sweetish smell is felt. Since we do not eat a lot of bread, a loaf of 400g of flour lasts for five days.I tried to bake two days ago on whey, as I understood when the acidity of the dough increases, this disease does not manifest itself so strongly. I find it difficult to say which flour is to blame, since Ryazan flour (with red peas) and Shadrinskaya flour (a blue mill on a white background) lie together. I bought a lot with a margin, so now I'm trying to fix the situation. I also read about adding vinegar, but haven't tried it yet.

Since we do not eat a lot of bread, a loaf of 400g of flour lasts for five days.

put immediately in the refrigerator