期刊
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
卷 53, 期 7, 页码 1597-1602出版社
WILEY
DOI: 10.1111/ijfs.13741
关键词
Bread; glyphosate; herbicides; wheat; yeast
The aim of this study was to determine the effects of wheat preharvest application of a glyphosate-based herbicide (Roundup WeatherMax((R)) with Transorb((R)) 2 Technology) on whole-grain flour composition and properties, including yeast activity. The effect of dough fermentation on the degradation of herbicide residues was also estimated. Grain samples from two hard red spring wheat varieties exceeded the maximum residue limits (5mgkg(-1)) in Canada. Glyphosate had minor effects on wheat kernels composition and properties, including fructans content and yeast gassing power. No degradation of Roundup((R)) or pure glyphosate was seen after dough fermentation for up to 4h and baking. These results call for more scientific studies on glyphosate residues in wheat.
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