On the Control of Rope in Bread

Rope is a condition of bacterial decomposition of bread which leads to a peculiar slimy or ropy consistency of portions of the interior of the loaf, produces an odor resembling that of ensilage, and renders the loaf unacceptable. During summer months the loss of bread through the development of rope may be very great, and individual bakeries may become so thoroughly infected that they can be operated only with great difficulty. Several closely related organisms have been isolated from ropy bread, some or all of which are undoubtedly the effective agents of the decomposition. 1-~ All varieties of bread appear to be liable to this decomposition within 24 hours or more after baking, but it has been stated that those containing a considerable quantity of material other than white flour are most often infected. For many years it has been customary to add lactic acid, acetic acid, or some other acid substance to the dough as a means of repressing the growth of the organism. Under favorable circumstances this method of treatment may be very satisfactory; but it is always carried out by rule of thumb, and there is at present