Effect of Bread Making Process on Aflatoxin Level Changes

Article English OPEN
Jafar Milani; Seyed Saman Seyed Nazari; Elmira Bamyar; Gisou Maleki;
(2014)
  • Publisher: Islamic Azad University
  • Journal: Journal of Chemical Health Risks (issn: 2251-6719, eissn: 2251-6727)
  • Publisher copyright policies & self-archiving
  • Subject: Toxicology. Poisons | Aflatoxins, Bread, Dough, HPLC, Yeast | RA1190-1270
    mesheuropmc: food and beverages | fungi

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 pur... View more
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