Ochratoxin A (OTA) is a mycotoxin produced by fungal species which can contaminate cereal-based products such as bread. The objective of this study was to determine the stability of the mycotoxin during bread making. Bread was prepared on a pilot-plant scale by using wheat flour spiked OTA. During this process, mycotoxin level was determined after the first fermentation at 30C for 90 min, after the final fermentation at 30C for 10 min with sourdough and three types of yeast (active dry yeast, instant dry yeast and compressed yeast), and after baking at 200C for 20 min. OTA was confirmed to be relatively stable in the bread making process. The high stability of OTA was observed in the first fermentation, while the lowest stability was seen during the baking stage. Compressed yeast displayed the strongest impact on the mycotoxin during the bread making process. PRACTICAL APPLICATIONMycotoxins are toxic compounds produced by fungi which contaminate food and feed. Severe health problems and death have been reported from mycotoxin exposure. Cereal may be contaminated by mycotoxins in the field and/or after harvesting. Contaminated cereals can represent a direct source of human exposure, by their direct intake, or an indirect source through the consumption of products derived from animals fed with contaminated feed. Cereals have a variety of uses as foods, in an assortment that contains the usage of different processing methods, industrial or traditional. Food processing can have an effect on mycotoxin levels. Interest in knowing the effects of food processing on mycotoxins has increased during the last decade. The ochratoxin A (OTA) is one of the most common in cereal grains and its products especially flour-based foods. In this research, the effect of bread making process including fermentation using sourdough and three types of yeast and subsequently baking on OTA was investigated. The results showed that the compressed yeast had the most effect on mycotoxin decrease during the bread making process. The results of this research will be useful for bakery producers to lessen OTA contamination in bread. Also, it can be beneficial for other food industries which yield the fermentation products, to decontamination of food products.

The effects of the bread-making process including fermentation with Saccharomyces cerevisiae and lactic acid bacteria (Lactobacillus casei, Lactobacillus rhamnosus, Lactobacillus acidophilus and Lactobacillus fermentum) and baking at 200°C on zearalenone (ZEA) levels were investigated. Standard solutions of ZEA were added to flour and then loaves of bread were prepared. Sourdough and three types of yeast including active dry yeast, instant dry yeast and compressed yeast were used for the fermentation of dough. ZEA levels in flour, dough and bread were determined by HPLC with fluorescence detection after extraction and clean-up on an immunoaffinity column. The highest reduction in levels of ZEA was found in the first fermentation (first proof), while the lowest reduction was observed in the baking stage. In addition, the results showed that compressed yeast had the maximum reduction potential on ZEA levels even at the baking stage.