Journal
FOOD ADDITIVES AND CONTAMINANTS PART A-CHEMISTRY ANALYSIS CONTROL EXPOSURE & RISK ASSESSMENT
Volume 26, Issue 6, Pages 896-906Publisher
TAYLOR & FRANCIS LTD
DOI: 10.1080/02652030902788938
Keywords
fermented dough; wheat flour; mycotoxin reduction; baking process
Funding
- Spanish Government Ministerio de Educacin y Ciencia [AGL2004-07549-C05-02/ALI, AGL2007-66416-C05-01/ALI]
- Valencian Government Conselleria d Empresa, Universitat i Ciencia [ACOMP/2007/155]
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Ochratoxin A (OTA) and type B trichothecenes are mycotoxins that occur frequently in cereals and thus can be found in cereal by-products Such as bread. The aim of this work was to study the variation of the levels of OTA. deoxynivalenol (DON), 3-acetyldeoxynivalenol (3-ADON) and nivalenol (NIV) during the bread-making process. This was done by using wheat flour spiked with different levels of toxins. Mycotoxin levels were controlled after fermentation of the dough with yeasts (Saccharomyces cerevisiae) and after further baking at different temperature-tune combinations. Analysis of variance (ANOVA) of the results showed a significant reduction in OTA level (p < 0.05) during fermentation of the dough. The reduction ranged between 29.8% and 33.5%, depending on the initial concentration of toxin in the flour. During this period, the level of the other mycotoxins studied was not modified. By contrast, in the baking phase there were significant changes in the levels of the four mycotoxins, although the reduction was similar under all the baking conditions. Considering all the temperature-time conditions tested, it can be concluded that during the baking period the average reduction of OTA, NIV, 3-ADON, and DON was 32.9%, 76.9%, 65.6%, and 47.9%, respectively.
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