Take the 2-minute tour ×
Seasoned Advice is a question and answer site for professional and amateur chefs. It's 100% free, no registration required.

Sometimes white bread, while initially fine, after a few days becomes sticky inside as if its going back to a dough-state, though not quite. The taste also becomes odd. Does anyone understand what is happening ...? Heating/drying it in various ways does not help (e.g. steaming, microwave, toasting etc)

i think i have seen this happen only with the small bakery breads, not the mass market variety...

thanks..

share|improve this question
    
Very odd observation. Bread normally becomes stale, which is drier than fresh, not stickier. How do you store your bread? Could it be eaten up by mold? (But I can't imagine that a mold infestation strong enough to change the texture won't be recognized by sight and smell). –  rumtscho Feb 18 at 12:17
    
Do you live in a humid area? Bread only dries out if the air is drier than the bread. –  Satanicpuppy Feb 18 at 21:36
    
I've observed the same thing. I do live in a humid area, but I'd expect the bread to become soft and chewy. However, it gets very sticky in some spots after 3 days or so. And toasting it just make the sticky spots a bit softer and even more sticky. –  user1906 Feb 25 at 23:41
add comment

1 Answer 1

This almost sounds like rope spoilage. From what I've read on various bread blogs, rope spores will cause a typical loaf of bread to deteriorate very quickly in exactly the manner you describe: the center becomes doughy and stretchy. My understanding is that the rope spores can contaminate kitchens and become a real problem for baked goods.

I had a hard time coming up with details on it, but you might want to check the following link for a picture and description:

http://www.intechopen.com/books/advances-in-applied-biotechnology/fermentation-processes-using-lactic-acid-bacteria-producing-bacteriocins-for-preservation-and-improv

I first read about rope spoilage years ago on a bread forum called The Fresh Loaf.

You may also want to check with your local agricultural extension service. There might be testing available.

share|improve this answer
    
Of interest: emlab.com/s/sampling/FoodMicroGlossary.html#rope_spore_count It looks like decontaminating can also be quite difficult sadly. –  SAJ14SAJ Feb 26 at 1:36
add comment

Your Answer

 
discard

By posting your answer, you agree to the privacy policy and terms of service.

Not the answer you're looking for? Browse other questions tagged or ask your own question.