BREAD 201 



grow in the mass. Studies made during recent years point 

 to the use of pure cultures of bacteria in the manufacture 

 of salt-rising bread, and to a better control of the flavor of 

 the product. 



Bread and other bakery goods are not likely to undergo 

 decomposition changes to any great extent, as ordinarily 

 they are consumed in a fresh state. If kept in a damp 

 place, mold soon appears on the surface. In the baking 

 process the vegetative bacteria are readily destroyed, but 

 the spores resist. At times, especially in warm weather, 

 bread and cake may undergo a slimy fermentation, due to 

 the growth of the spores of certain kinds of bacteria that 

 may be present in either the flour or the yeast. 



