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Milani, J., Seyed Nazari, S., Bamyar, E., Maleki, G. (2018). Effect of Bread Making Process on Aflatoxin Level Changes. Journal of Chemical Health Risks, 4(4), -. doi: 10.22034/jchr.2018.544078
Jafar Milani; Seyed Saman Seyed Nazari; Elmira Bamyar; Gisou Maleki. "Effect of Bread Making Process on Aflatoxin Level Changes". Journal of Chemical Health Risks, 4, 4, 2018, -. doi: 10.22034/jchr.2018.544078
Milani, J., Seyed Nazari, S., Bamyar, E., Maleki, G. (2018). 'Effect of Bread Making Process on Aflatoxin Level Changes', Journal of Chemical Health Risks, 4(4), pp. -. doi: 10.22034/jchr.2018.544078
Milani, J., Seyed Nazari, S., Bamyar, E., Maleki, G. Effect of Bread Making Process on Aflatoxin Level Changes. Journal of Chemical Health Risks, 2018; 4(4): -. doi: 10.22034/jchr.2018.544078

Effect of Bread Making Process on Aflatoxin Level Changes

Article 1, Volume 4, Issue 4, Autumn 2014  XML PDF (585.5 K)
DOI: 10.22034/jchr.2018.544078
Authors
Jafar Milani email 1; Seyed Saman Seyed Nazari2; Elmira Bamyar1; Gisou Maleki3
1Department of Food Science and Technology, Sari Agricultural Science and Natural Resource University, Sari, Iran
2Department of Chemistry, University of Mazandaran, Babolsar, Iran
3Department of Food Science and Technology, Ferdowsi University, Mashhad, Iran
Receive Date: 30 November 2014,  Revise Date: 22 August 2019,  Accept Date: 29 October 2018 
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
Aflatoxins; Bread; Dough; HPLC; Yeast
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