摘要：In this study, white and whole meal breads baked at laboratory conditions were stored at 4, 25, 37 and 45 ºC for 7 days. Total mesophilic aerobic bacteria (TMAB) counts, mold and Bacillus counts were carried out on these breads at 24 hours intervals. Water activity of the crumb was also determined at the same intervals. Bacillus counts were performed to investigate the development of rope spoilage. Rope spore counts of the raw materials were determined as indicators of the initial load of Bacillus spores in the breads. The moisture, crude protein, crude fat, crude fiber, total ash and non-damaged starch composition of the breads were also determined at day 0 in order to identify the breads analytically. Results showed that, among the raw materials, yeast was the ingredient with the highest load of Bacillus spores. It was found that TMAB count was significantly ( P <0.01) affected by the storage time and temperature. In addition to storage time and temperature, bread type also had a significant ( P <0.01) effect on Bacillus counts. The results indicated no symptoms of mold growth. It was determined that temperature, bread type and storage time ( P <0.01) had a statistically significant effect on a w values.
