publication . Article . 2014

Effect of Bread Making Process on Aflatoxin Level Changes

Jafar Milani; Seyed Saman Seyed Nazari; Elmira Bamyar; Gisou Maleki;
Open Access English
  • Published: 01 Dec 2014 Journal: Journal of Chemical Health Risks (issn: 2251-6719, eissn: 2251-6727, Copyright policy)
  • Publisher: Islamic Azad University
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 maximu...
Subjects
Medical Subject Headings: food and beveragesfungi
free text keywords: Aflatoxins, Bread, Dough, HPLC, Yeast, Toxicology. Poisons, RA1190-1270
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