Effect of the baking process on the reduction of ochratoxin A in wheat flour

被引：1

作者：

Valle-Algarra, F. M. ^{[2
]}

Mateo, R. ^{[2
]}

Medina, A.

Mateo, F. ^{[3
]}

Mateo, E. M. ^{[1
]}

Gimeno-Adelantado, J. V. ^{[2
]}

Jimenez, M. ^{[1
]}

机构：

[1] Univ Valencia, Fac Biol, Dpto Microbiol & Ecol, Dr Moliner 50, E-46100 Valencia, Spain

[2] Univ Valencia, Fac Quim, Dpto Quim Analit, E-46100 Valencia, Spain

[3] Univ Politecn Valencia, Dept Elect Engn, E-46022 Valencia, Spain

来源：

CURRENT RESEARCH TOPICS IN APPLIED MICROBIOLOGY AND MICROBIAL BIOTECHNOLOGY | 2009年

关键词：

fermented dough; wheat flour; ochratoxin removal; baking process; FATE; DEOXYNIVALENOL; FERMENTATION; TOXINS; BREAD;

D O I：

10.1142/9789812837554_0080

中图分类号：

Q81 [生物工程学（生物技术）]; Q93 [微生物学];

学科分类号：

071005 ; 0836 ; 090102 ; 100705 ;

摘要：

An effective treatment for eliminating ochratoxin A (OTA) from food products is essential to minimize human exposure to this toxin. Many physical and chemical methods such as cleaning, milling, or baking have been proposed to reduce mycotoxin contamination of wheat products. In this study, the influence of the baking process on the stability of OTA in wheat flour spiked at different toxin levels has been evaluated. The results showed that fermentation and oven-heating have significant effects on the toxin removal. After the baking process, the reduction level of toxin ranged between 67.1% and 75.5% in the wheat flour spiked with 2 ng of OTA/g. In addition, OTA stability inside the bread and on its external surface was Studied. The obtained results indicated that OTA reduction rate inside the bread is significantly lower than in the outer part.

引用

页码：382 / +

页数：2

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