Bread products can be spoiled by Bacillus species that produce ropiness. If the dough is baked after these organisms have grown, stringy and ropy bread will result, leading to decreased consumer acceptance.
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美
- 產(chǎn)生膠粘物質(zhì)的芽孢桿菌會(huì )破壞面包產(chǎn)品。如果這些菌在面團中生長(cháng)之后進(jìn)行焙烤,就會(huì )產(chǎn)生粘性起絲的面包,因而使消費者不愿接受。
