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    Cereal and Bread

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    Frost Orchid
    This document discusses cereal, bread, and microbial spoilage. It defines cereal as belonging to the grass family and being a major carbohydrate source. It describes the characteristics of cereal such as carbohydrate, fat, and vitamin content. It then discusses common fungal diseases that can affect grains, including common bunt, dwarf bunt, and blue-eye rot. It defines microbial spoilage and describes the causes and effects, including mycotoxins. Finally, it discusses specific types of spoilage that can occur in bread, such as mouldy and ropy bread, describing the causes and effects of each.

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    Cereal and Bread

    Uploaded by

    Frost Orchid
    69 views13 pages
    This document discusses cereal, bread, and microbial spoilage. It defines cereal as belonging to the grass family and being a major carbohydrate source. It describes the characteristics of cereal such as carbohydrate, fat, and vitamin content. It then discusses common fungal diseases that can affect grains, including common bunt, dwarf bunt, and blue-eye rot. It defines microbial spoilage and describes the causes and effects, including mycotoxins. Finally, it discusses specific types of spoilage that can occur in bread, such as mouldy and ropy bread, describing the causes and effects of each.

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    food microbiology : food spolage (mould and ropiness)

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    This document discusses cereal, bread, and microbial spoilage. It defines cereal as belonging to the grass family and being a major carbohydrate source. It describes the characteristics of cereal such as carbohydrate, fat, and vitamin content. It then discusses common fungal diseases that can affect grains, including common bunt, dwarf bunt, and blue-eye rot. It defines microbial spoilage and describes the causes and effects, including mycotoxins. Finally, it discusses specific types of spoilage that can occur in bread, such as mouldy and ropy bread, describing the causes and effects of each.

    Copyright:

    © All Rights Reserved
    Download as PPTX, PDF, TXT or read online from Scribd
    Download as pptx, pdf, or txt
    69 views13 pages

    Cereal and Bread

    Uploaded by

    Frost Orchid
    This document discusses cereal, bread, and microbial spoilage. It defines cereal as belonging to the grass family and being a major carbohydrate source. It describes the characteristics of cereal such as carbohydrate, fat, and vitamin content. It then discusses common fungal diseases that can affect grains, including common bunt, dwarf bunt, and blue-eye rot. It defines microbial spoilage and describes the causes and effects, including mycotoxins. Finally, it discusses specific types of spoilage that can occur in bread, such as mouldy and ropy bread, describing the causes and effects of each.

    Copyright:

    © All Rights Reserved
    Download as PPTX, PDF, TXT or read online from Scribd
    Download as pptx, pdf, or txt
    of 13
    At a glance
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    Some key takeaways are that cereals belong to the grass family and are a major source of carbohydrates in many diets. Each cereal has unique properties making it suitable for different food products. Cereals are rich in minerals, B vitamins but lack vitamin C.

    Some common fungal diseases that affect grains and cereals include common bunt, dwarf bunt and blue-eye rot. Common bunt is caused by two fungi that infect wheat. Dwarf bunt infects and stunts winter wheat plants. Blue-eye rot causes discoloration in stored corn with high moisture content.

    Microorganisms that can contaminate cereals may come from the growing environment like air, soil, water or how the grains are handled during storage, shipping and processing. The storage environment can also influence contamination with factors like moisture, temperature and insect/rodent activity.

    CEREAL AND BREAD

    DEFINITION OF CEREAL
    • Belongs to grass family. A grass such as corn, rice, sorghum or
    wheat.
    • Main CHO source in many nations diet.
    • Each cereal has unique properties which make it suitable for a
    variety of food product.
    CHARACTERISTIC OF CEREAL
    • Carbohydrates contain are between 65-75%, having 1-5% of fats and
    have not practically of cholesterol.
    • Rich in minerals
    • Rich in group of vitamin B and haven’t got any type of vitamin C.
    FUNGI DISEASES ON GRAINS AND CEREAL
    COMMON BUNT
    • Tilletia tritici known as stinking smut and covered smut, is a
    disease of both spring and winter wheats.
    • It is caused by two very closely related fungi.
    DWARF BUNT
    • Tilletia controversa is a fungal disease of winter wheat that
    infects plants and developing grain.
    • Dwarf bunt gets its name because infected plants are
    stunted or dwarfed compared to normal plants.
    BLUE-EYE ROT
    • Penicillium occurs in stored corn with has high moisture
    content
    • can be characterized by a blue-green discoloration in the
    germ area
    DEFINITION OF MICROBIAL SPOILAGE
    • This refers to damage to food that is caused by microorganisms
    (bacteria, moulds and yeasts).
    • Fungi are a major cause of spoilage in stored grain
    CAUSES OF MICROBIAL SPOILAGE
    Microorganisms that contaminate the cereal may come from
    • How the grains are grown.
    + Air, dust, soil, water, insects, rodents, birds and humans
    • How the grains are handled.
    + Storage, shipping containers and handling and processing equipment
    The environment that may influence contamination of cereals
    • Rainfall, drought, humidity, temperature, sunlight, frost, soil conditions, wind,
    insect, bird and rodent activity, harvesting equipment, use of chemicals in
    production versus organic production, storage and handling, and moisture
    control.
    Affected by mycotoxins (the by-products of fungal growth) during growth and
    storage
    EFFECT OF MICROBIAL SPOILAGE
    • Effects the taste, aroma, leavening, appearance, and overall quality of
    the end consumer product.
    • Damage to the crops themselves with little or no toxic effects on
    humans and animals
    • Mycotoxins are secondary metabolites produced by microfungi that
    are capable of causing disease and death in humans and other
    animals
    SPOILAGE IN BREAD - MOULDY
    • WHAT IS MOULD?
    Mould is a type of microscopic fungi that lives on organic matter which
    are thread-like and produce spores that can be easily spread in air or
    water.
    • CAUSES OF SPOILAGE BREAD BY MOULD
    + Air contamination during cooling, slicing, packaging and storage.
    + Environment inside the bakery is not sterile because dry ingredients
    especially flour contain mould spores and easily spread through the air.
    • EFFECT OF EATING MOULDY BREAD
    + Allergy symptoms
    + Asthma
    + Food poisoning
    + Diarrhea
    + Vomiting

    • EXAMPLE OF MOULD
    +RHIZOPUS NIGRICANS : white cottony mycelium and black dots of
    sporangia
    +PENICILLIUM EXPANSUM : green spored
    SPOILAGE IN BREAD - ROPINESS
    • WHAT IS ROPINESS?
    A thread-like spoilage in bread that happens inside the bread only.
    • HOW DOES ROPINESS LOOK LIKE?
    + Soft, stringy, brown mass with fruity odour.
    + Has rotten pineapple odour.
    + Discolouration of the crumb.
    + Sticky thread.
    • EFFECTS OF ROPINESS
    + Starch & protein breakdown.
    + High moisture inside bread.
    • WHAT CAUSES ROPINESS?
    + Caused by Bacillus species.
    + Bacillus Subtilis is a non-pathogenic bacteria.
    • HOW TO DETECT ROPINESS IN BREAD?
    + The slice of bread is left for some time.
    + It is checked daily for the ropy appearance.
    WAYS TO AVOID SPOILAGE IN BREAD
    • Heat treatment
    • The heat treated the flour makes an improved bread mix with an increase
    shelf life.
    • Freezing
    • By placing the bread into the freezer it can last up tp 3 months. However,
    the texture might be slightly different.
    • This is because, yeast and mold grow at the temperature between 10-35oC
    • Store in cool, dry place
    • Yeast and mold can grow if there is the presence of oxygen, so the bread
    need to be kept in airtight container to keep the population low.
    THANK YOU

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