Effect of the bread-making process on zearalenone levels

Heidari, Sara; Milani, Jafar Mohammadzadeh; Nazari, S. Saman S. J.

doi:10.1080/19440049.2014.972472

Cited by 13 publications

(17 citation statements)

References 52 publications

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“…() was found to be reduced during yeast fermentation by around 30% to 34%. The bread dough was prepared using spiked flour with OTA levels of 2, 5, and 10 μg/kg and fermented at around 30 °C for 1 h. Milani and Heidari () found, similar to a study on ZON (Heidari et al., ), different effects by different types of baker's yeast and of lactobacilli fermentation on OTA. The most pronounced reduction of OTA in flour spiked to a level of around 0.2 μg/kg was caused by compressed yeast (around 63% OTA loss in total).…”

Section: Effects Of Food Processing On Mycotoxin Levels In Wheat and mentioning

confidence: 82%

“…(), ZON was not changed during wheat bread dough preparation and fermentation. In contrast, Heidari, Milani, and Nazari () detected lower ZON levels after fermentation. They found different effects from different types of baker's yeast and of lactobacilli fermentation on the reduction of ZON as follows: compressed yeast > sourdough > active dry yeast > instant dry yeast.…”

Section: Effects Of Food Processing On Mycotoxin Levels In Wheat and mentioning

confidence: 86%

“…In wheat bread produced using ZON‐spiked flour with different types of yeast or with sourdough, the baking step (at 200 °C for 20 min) lowered ZON by 12% to 43% (Heidari et al., ). Interestingly, the effect of baking varied between differently fermented loaves showing the lowest ZON reduction for dry‐yeast fermented and the highest for compressed‐yeast fermented bread.…”

Section: Effects Of Food Processing On Mycotoxin Levels In Wheat and mentioning

confidence: 99%

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The Fate of Mycotoxins During the Processing of Wheat for Human Consumption

Schaarschmidt

Fauhl-Hassek

2018

Comp Rev Food Sci Food Safe

121

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Mycotoxins are a potential health threat in cereals including wheat. In the European Union (EU), mycotoxin maximum levels are laid down for cereal raw materials and final food products. For wheat and wheat-based products, the EU maximum levels apply to deoxynivalenol (DON), zearalenone, aflatoxins, and ochratoxin A. This review provides a comprehensive overview on the different mycotoxins and their legal limits and on how processing of wheat can affect such contaminants, from raw material to highly processed final products, based on relevant scientific studies published in the literature. The potential compliance with EU maximum levels is discussed. Of the four mycotoxins regulated in wheat-based foods in the EU, most data are available for DON, whereas aflatoxins were rarely studied in the processing of wheat. Furthermore, available data on the effect of processing are outlined for mycotoxins not regulated by EU law-including modified and emerging mycotoxins-and which cover DON derivatives (DON-3-glucoside, monoacetyl-DONs, norDONs, deepoxy-DON), nivalenol, T-2 and HT-2 toxins, enniatins, beauvericin, moniliformin, and fumonisins. The processing steps addressed in this review cover primary processing (premilling and milling operations) and secondary processing procedures (such as fermentation and thermal treatments). A special focus is on the production of baked goods, and processing factors for DON in wheat bread production were estimated. For wheat milling products derived from the endosperm and for white bread, compliance with legal requirements seems to be mostly achievable when applying good practices. In the case of wholemeal products, bran-enriched products, or high-cereal low-moisture bakery products, this appears to be challenging and improved technology and/or selection of high-quality raw materials would be required.

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Section: Effects Of Food Processing On Mycotoxin Levels In Wheat and mentioning

confidence: 82%

Section: Effects Of Food Processing On Mycotoxin Levels In Wheat and mentioning

confidence: 86%

Section: Effects Of Food Processing On Mycotoxin Levels In Wheat and mentioning

confidence: 99%

See 1 more Smart Citation

The Fate of Mycotoxins During the Processing of Wheat for Human Consumption

Schaarschmidt

Fauhl-Hassek

2018

Comp Rev Food Sci Food Safe

121

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“…Considering these results, compressed yeast compared to other yeasts showed the most destructive effect, in previous study, compressed yeast was shown similar result (Heidari et al . ). This ability can be correlated to higher CO2 production, leading to a decrease in pH and formation of various fermentation metabolites such as acids and alcohols, which caused higher destruction of OTA by compressed yeast.…”

Section: Discussionmentioning

confidence: 97%

Stability of Ochratoxin a During Bread Making Process

Milani

Heidari

2016

Journal of Food Safety

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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.

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“…Then, 1.0 ml diluted solution which had 125 ng mycotoxin was sprayed to 25.0 g of rice sample at ambient temperature. After evaporation of the solvent, the sample was stirred to provide a good distribution of OTA in the rice (Heidari, Milani, & Nazari, 2014). …”

Section: Methodsmentioning

confidence: 99%

Optimization of washing and cooking processes of rice for Ochratoxin A decrement by RSM

Mansouri-Nasrabadi

Milani

Nazari

2018

Food Science & Nutrition

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In this research, effects of washing and cooking processes on the decrease in ochratoxin A (OTA) residue in rice were investigated. Rice samples were washed one, two, and three times in the washing stage. Results showed that the washing stage was effective on OTA residue as 42.68% of OTA was removed. In the cooking stage, the effects of boiling time, salt content, and water‐to‐rice ratio on OTA residue were studied employing response surface methodology (RSM). The results showed that time and salt content, interaction between time and salt content, and interaction between salt content and water‐to‐rice ratio were effective on the amount of OTA residue. According to the results, the optimum levels for boiling time, salt content, and water‐to‐rice ratio were 9.6 min, 3.5% salt, and 4:1, respectively. At these conditions, 76% of the OTA in rice was reduced.

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Effect of the bread-making process on zearalenone levels

Cited by 13 publications

References 52 publications

The Fate of Mycotoxins During the Processing of Wheat for Human Consumption

The Fate of Mycotoxins During the Processing of Wheat for Human Consumption

Stability of Ochratoxin a During Bread Making Process

Optimization of washing and cooking processes of rice for Ochratoxin A decrement by RSM

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