Fate of aflatoxins during bread making

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dc.authorscopusid6602223026
dc.authorscopusid27367525700
dc.authorscopusid6602866393
dc.authorscopusid25423141800
dc.authorwosidGumus, Tuncay/ABA-4238-2020
dc.authorwosidDağlıoğlu, Orhan/ABA-3505-2020
dc.authorwosidARICI, MUHAMMET/AAO-8630-2020
dc.contributor.authorGümüş, Tuncay
dc.contributor.authorArıcı, Muhammet
dc.contributor.authorDağlıoğlu, Orhan
dc.contributor.authorVelioğlu, Murat
dc.date.accessioned2022-05-11T14:43:57Z
dc.date.available2022-05-11T14:43:57Z
dc.date.issued2009
dc.departmentFakülteler, Ziraat Fakültesi, Gıda Mühendisliği Bölümü
dc.description.abstractFate of aflatoxin B1 (AFB1), B2 (AFB2), G1 (AFG1) and G2 (AFG2) during dough fermentation and baking stages of wheat bread making process was studied. Bread dough samples were spiked with aflatoxins under controlled laboratory conditions at low (similar to 3.0 mu g/kg dry matter) and high (similar to 9.0 mu g/kg dry matter) levels for each of the toxins. Fermentation significantly (p<0.05) reduced concentration of toxins and reduction percentage in dry matter at low and high concentrations ranged from 28.0% (AFG1) to 33.6% (AFB2) and 30.6% (AFB2) to 33.7% (AFG2). Aflatoxin contents decreased significantly (p<0.05) by baking process and when the fermented dough was baked at 220 degrees C for 35 min, the maximum reduction was 57.4% (AFG1) at low toxin level and 55.7% (AFB2) at high toxin level. Total losses of aflatoxins during bread making process were 69.3% (AFG1)-70.4%(AFB2) at low level and 67.1% (AFB1)-69.8% (AFG1) at high level. These results indicate that fermentation and baking are effective in reducing aflatoxin levels. However, approximately half of the spiked toxins still remained in the bread and therefore complete decomposition of aflatoxins seems improbable during bread making process.
dc.identifier.endpage387
dc.identifier.issn0022-1155
dc.identifier.issue4en_US
dc.identifier.scopus2-s2.0-67650475196
dc.identifier.scopusqualityQ1
dc.identifier.startpage384
dc.identifier.urihttps://hdl.handle.net/20.500.11776/9774
dc.identifier.volume46
dc.identifier.wosWOS:000267382000022
dc.identifier.wosqualityQ4
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.institutionauthorGümüş, Tuncay
dc.institutionauthorArıcı, Muhammet
dc.institutionauthorDağlıoğlu, Orhan
dc.institutionauthorVelioğlu, Murat
dc.language.isoen
dc.publisherAssoc Food Scient Techn India
dc.relation.ispartofJournal of Food Science and Technology-Mysore
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.subjectAflatoxins
dc.subjectBread
dc.subjectFermentation
dc.subjectBaking
dc.subjectWheat-Flour
dc.subjectB-1
dc.subjectFood
dc.subjectMycotoxins
dc.subjectContamination
dc.subjectFermentation
dc.subjectInactivation
dc.subjectOchratoxin
dc.subjectReduction
dc.subjectCooking
dc.titleFate of aflatoxins during bread making
dc.typeArticle

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