Baking bread: details. Potato disease of bread. Potato wand

Baking bread today is almost lost in the sense in which it used to be, in Russian villages. Then in each hut they put the leaven, and already on its basis baked fragrant loaves with an amazing crust. Today we use special bacteria, which allow you to quickly obtain lush products. However, this modification led to some changes in the bakery business.

Dough on wheat flour with the addition of thermophilic yeast rises very quickly. It also accelerates its baking in the oven. This leads to the fact that the spores remain unscathed and will begin to grow rapidly under suitable conditions. Potato disease of bread is a common phenomenon, so you need to be vigilant and keep contaminated rolls from getting on your table.

How to recognize

Called potato disease development in the bread of sporiferous bacteria. A bacillus, widely distributed in nature, is found on the surface of the grain. When grinding the latter, the spores enter the flour. Therefore, grain should be specially trained before entering production.

Disputes are perfectly preserved when baking and continue to develop if the product falls into favorable conditions. In this case, they form bacterial cells that decompose the crumb. At the first stage you can feel a slight foreign odor. When breaking the loaf, separate trailing threads appear.

The next stage is a mild infection. The smell is stronger now, and there are more and more threads. With a strong disease, the crumb becomes sticky, now it is impossible not to pay attention to the changes. Then it gets dark and gets an unpleasant smell.

Harm to human health

In fact, to eat bread with a soft and sticky crumb, stretching in all directions, is unlikely to want. It has a very unpleasant smell, and also a bitter taste. However, today it is important to find out whether such product is harmful or potentially dangerous to humans. For this, it is necessary to turn to the conclusions of Rospotrebnadzor, which are made on the basis of laboratory research.

According to official data, the potato bacillus is not pathogenic to humans. That is, the use of bread crumb until the development of symptoms of its damage (here include an unpleasant odor, discoloration and consistency) is considered harmless and permissible. It is enough to inspect and smell the product to decide whether it is suitable for eating.

However, after the spores have sprouted and have begun to actively transform the nutrient medium, there is no bread. Now in the crumb are released dangerous for health products of the exchange of potato bacillus. However, the color, smell and type of bread already warn that it should be immediately discarded. The toxic products of protein breakdown make it dangerous for health.

However, this point of view today is considered somewhat outdated. According to the latest research, we can say that we underestimate the "contribution" of potato bacillus to the development of various human pathologies. If the immunity is strong, then the body will not notice such a nuisance. However, in weakened people, the hay bacillus can provoke the development of pathologies such as endocarditis, meningitis, food poisoning, arthritis, gallbladder disease, and much more. Therefore, it makes sense at the slightest suspicion that the bread is infected, immediately get rid of it. Or, refuse to purchase products.

With your own hands

Indeed, one of the most effective ways will be home production. Potato disease of bread develops during storage, in violation of technological conditions. If the product is baked at home, then the probability of this is much lower. It is best to use rye starter, that is, to reject yeast. Acidic environment, which will be created in a natural way, will not allow the fungus to develop, which means that the potato disease does not threaten bread.

The second point: home products can be formed small. Then they will be well cared for. Potato disease of bread develops under the following conditions:

• High air temperature.
• Lack of proper ventilation.
• Humidity.
• Infected flour or contact of the finished product with spores of the fungus.

At home it is much easier to take into account all these moments and prepare bread for your family.

Preparation of starter

To make the product tasty and useful, it is necessary to get a good dough. For this, a leaven is needed. Potato wand will not develop in an acidic environment, which means it's very good to take rye flour, about 100 g is enough. Add a similar amount of water and leave for a day in a warm place. In the morning, you need to feed the leaven, that is, just add flour and water. On the third day, we do this procedure for the last time. Since morning it is possible to start one half on bread baking, and the second - to clean in the refrigerator.

Quality control

Potato disease of bread is the first problem of any production. Since it is baked in shops with a high air temperature and humidity, the conditions here are ideal for the development of the dispute. Therefore, if flour is produced in the production, prepared from grain contaminated during harvesting, the fungus intensively populates all equipment. Potato wand well tolerates heating and within an hour is able to survive even at a temperature of 120 degrees, so you can not protect yourself if you just rinse dishes and tables. To solve this problem, the flour passes strict control. Each purchased lot is carefully examined first and then launched into production. Surely the reader will be interested in learning more about how bread is baked, so let's now take a closer look at this process.

Methods for determining microbiological contamination

There are a lot of them, so we will focus only on those that are widely used in the modern world. Prevention of potato disease of bread is the most important task of every manufacturer, because it is fraught with serious consequences for people who use such products.

So, today it is common to subdivide all diagnostic methods into technological, bacteriological, physical and biochemical methods. Most often in the production of bread baking is controlled by the first way to identify the pathogen - by trial lab laying. It takes 24 hours, but is the most revealing. A small batch of dough is started, standard rolls are baked. After two hours they are wrapped in paper and left in a warm, damp place. After this time, the roll is cut with a sharp knife. After the examination and laboratory examination of the sample, it is concluded whether the bread has fallen ill or not.

If the flour is infected with a potato stick, it can go for the production of rams, dryers and other small products that are completely roasted, deprive the fungus of the possibility of growth and development.

Diagnosis of flour

However, we ran a little forward. It would be logical to assume that the product for the maintenance of the wand should be diagnosed at the milling plant, because they are responsible for the quality of the products supplied. This is true, every batch of flour obtained is necessarily tested by sampling. It is produced in a similar way, that is, the samples are mixed with water and placed in a damp and warm place, after which the laboratory technicians evaluate the result. Analysis of the flour is confirmed by re-placing the prototypes in a favorable environment for 36 hours.

However, no technologist will take on faith what is reported in the attached documents. On a mandatory basis, large-scale production runs its own quality control of raw materials.

Technological subtleties

We have already said that the presence of a potato sticks in flour is not a reason to consider it a marriage. It can be used with some special features. First of all, one must take into account that the production of bread, bakery and confectionery products is a different direction.

The main factors that prevent the development of potato sticks in finished products:

• Increased acidity. In rye bread its development is impossible. However, other methods of acidifying the dough are used in the production. These include the addition of acetic, lactic, propionic acids. For the consumer, the taste remains unchanged, and the probability of buying an infected loaf is greatly reduced.
• Reduced humidity in the production shop. Today it became possible due to the use of ready mixes for the preparation of dough, as well as modern dishwashers.
• Increased sugar and fat content in the recipe. Never potato wand will not settle in muffins, cakes and other confectionery.

Always successful pastries

Buy sticky bread, amazed by spores of the fungus, do not want any consumers. Therefore, to prevent this phenomenon, use a number of ways. We already talked about technological tests. This is a diagnostic and sorting exercise, which makes it possible to isolate flour that is unsuitable for bread making.

Biological methods for preventing potato disease include increasing the acidity of the dough. For this, different starter cultures are used, but the most expedient use is the propionic variety thereof. It allows to inhibit the development of potato bacillus and mold, and also promotes the accumulation of vitamin B12. To date, there are lactic and wheat leaven, which also found wide application.

Physical (or organizational) measures include lowering the temperature and maximizing ventilation in the bakery. This allows you to quickly cool the product. In parallel, manufacturers reduce the total weight of bread rolls to avoid a situation where the crumb remains unbaked. The maximum weight of loaves today is 0.5 kg, and often even less.

If a potato-bacon

It is strictly forbidden to process such a product. At home or at work, it should not be added to cutlets, used for making biscuits. Such bread should be removed as quickly as possible from production. The question of its use in animal feed should be decided by veterinary services. It is best to burn the affected products immediately. The premises in which the bread was stored should be sanitized using bleach, acetic acid and special preparations.

Instead of concluding

Now you know how the potato wand manifests itself in bread, what is dangerous for a person, how to avoid eating an infected product. There are two options: either buy only the products of a trusted manufacturer, or cook at home. Modern bread makers make this process easy and enjoyable, as it bakes bread almost without human help.