Effect of Bread Making Process on Aflatoxin Level Changes

Clicks: 346
ID: 18995
2014
Free PDF
Article Quality & Performance Metrics
Overall Quality
Not rated
Combines reader engagement with the AI quality analysis. This article has not been analysed, so there is no overall score — reader engagement is measured and shown alongside.
AI Quality Assessment
Not analyzed
Readership in this journal
Steady

Ranked #10 of 51 articles by views in journal of chemical health risks

Most read Least read

Bar heights use a square-root scale.

Mint this article as an NFT
Not yet minted

Create a permanent, verifiable on-chain record of this article on the Scimatic Network. The NFT is held in your Journament account, and you can withdraw it to your own wallet at any time.

5 SUSD one-off · no wallet required
Sign in to mint
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.
Reference Key
milani2014effectjournal Use this key to autocite in the manuscript while using SciMatic Manuscript Manager or Thesis Manager
Authors Milani, Jafar;Nazari, Seyed Saman Seyed;Bamyar, Elmira;Maleki, Gisou;
Journal journal of chemical health risks
Year 2014
DOI
DOI not found
URL
http://www.jchr.org/index.php/JCHR/article/view/408
Keywords Keywords not found

Citations

No citations found. To add a citation, contact the admin at info@scimatic.org

Comments

No comments yet. Be the first to comment on this article.