Effect of Bread Making Process on Aflatoxin Level Changes

Authors

1 Department of Food Science and Technology, Sari Agricultural Science and Natural Resource University, Sari, Iran

2 Department of Chemistry, University of Mazandaran, Babolsar, Iran

3 Department of Food Science and Technology, Ferdowsi University, Mashhad, Iran

Abstract

Wheat flour is a commodity with a high risk of aflatoxins (AFs) contamination. During the bread making there are many processes that can affect the AFs stability. The effect of bread making process using different yeast types on AFs levels was investigated. For this purpose, standards of AFs including B and Gwere added to flour and then bread loaves were prepared. Three types of commercially available yeast including active dry yeast, instant dry yeast and compressed yeast were used for dough preparation. AFs levels in flour, dough, and bread were analyzed by high performance liquid chromatography (HPLC) with fluorescence detector. The results showed that maximum reduction in aflatoxin levels observed during first proof while the least decline was seen for the baking stage. The order of AFs reduction in bread making process was AFB1>AFB2>AFG1. Furthermore, the results indicated that the most effective yeast for AFs reduction was instant dry yeast.

Keywords

References

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Journal of Chemical Health Risks

Volume 4, Issue 4
Autumn 2014

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History

  • Receive Date: 30 November 2014
  • Revise Date: 24 January 2020
  • Accept Date: 29 October 2018

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