New Enroll in RBI Grade B New Batch - Starts on May 21

    Question

    Ropiness of bread may be due to a)      

    Bacillus subtilis b)      Bacillus licheniformis c)       Bacillus panis d)      Erwinia
    A A and B are correct Correct Answer Incorrect Answer
    B C and D are correct Correct Answer Incorrect Answer
    C A, B and C is correct Correct Answer Incorrect Answer
    D A, B and D is correct Correct Answer Incorrect Answer
    E All are correct Correct Answer Incorrect Answer

    Solution

    Explanation: Ropiness in bread is usually due to  bacterial growth  and is considered more prevalent in home made breads. The chief causative organism is Bacillus subtilis or B. licheniformis . These are spore forming bacteria with their spores surviving baking temperatures.

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