Rheological and breadmaking properties of wheat samples infected with Fusarium spp.

被引：7

作者：

Antes S. ^{[1
]}

Birzele B. ^{[2
]}

Prange A. ^{[2
]}

Krämer J. ^{[2
]}

Meier A. ^{[3
]}

Dehne H.-W. ^{[3
]}

Köhler P. ^{[1
]}

机构：

[1] German Research Center for Food Chemistry, 85748 Garching

[2] Department of Agricultural and Food Microbiology, Institute for Plant Diseases, University of Bonn, 53115 Bonn

[3] Department of Plant Diseases, Institute for Plant Diseases, University of Bonn, 53115 Bonn

来源：

Mycotoxin Research | 2001年 / 17卷 / Suppl 1期

关键词：

Deoxynivaienol; Dough properties; Fusarium spp; Gluten proteins;

D O I：

10.1007/BF03036717

中图分类号：

学科分类号：

摘要：

Rheological and breadmaking properties of untreated and suboptimally stored wheat samples (grain moisture: 20%, temperature: 20°C) and also of wheat which was inoculated with Fusarium spp. were investigated. The deoxynivalenol (DON) content of the stored and inoculated wheat samples ranged between 820-12,000 ug/kg. Gluten proteins were isolated with different extraction solutions and the fractions obtained were analysed by means of RP-HPLC. Micro-extension tests and micro-baking tests were used for the determination of dough properties (maximum resistance (MR) and extensibility (EX)) and bread volume, respectively. In spite of the extremely high DON concentrations of some wheat samples contaminated with Fusarium spp. they showed only a slight decrease of the amount of gluten proteins. Extension tests of dough led to a slight decrease of MR, bread volumes stayed almost the same compared with the non-contaminated grain. The contamination of wheat with Aspergillus and Penicillium led to a high decrease of gluten proteins, which resulted in an extremely decreased MR of the dough and a very low bread volume.

引用

页码：76 / 80

页数：4

共 6 条

[1]

Birzele B., Prange A., Schonling J., Kramer J., Development of deoxynivalenol contents in relation to the PCR detection of potentially trichothecene producing fusarium spp. during storage of wheat, Mycotox. Res., 16 A, pp. 46-49, (2000)

[2]

Birzele B., Prange A., Kramer J., Deoxynivalenol and ochratoxin A in german wheat and changes of level in relation to storage parameters, Food Add. Contam., 17, pp. 1027-1035, (2000)

[3]

Wieser H., Antes S., Seilmeier W., Quantitative determination of gluten protein types in wheat flour by reversed-phase high-performance liquid chromatography, Cereal Chem., 75, pp. 644-650, (1998)

[4]

Kieffer R., Garnreiter F., Belitz H.-D., Beurteilung von Teigeigenschaften durch Zugversuche im Mikromaßstab, Z. Lebensm. Unters. Forsch., 172, pp. 193-194, (1981)

[5]

Kieffer R., Wieser H., Henderson M.H., Graveland A., Correlations of the breadmaking performance of wheat flour with rheological measurements on a micro-scale, J. Cereal Sci., 27, pp. 53-60, (1998)

[6]

Wieser H., Seilmeier W., Kieffer R., Relationship between the amount of gluten protein types and the rheological properties of different wheat cultivars, Gluten Proteins 1993, pp. 141-150, (1994)

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