Transformation of ochratoxin A during bread-making processes
نویسندگان
چکیده
Ochratoxin A (OTA) – secondary metabolite of fungi from genera Aspergillus and Penicillium may mainly contaminate cereal-based food. Thermal processing (including baking) reduce the levels OTA, but also produce racemic mixtures with 2′R-ochratoxin (2′R-OTA) isomer. In this study, stability OTA during rye bread production processes pizza wheat base dough kneading, fermentation, was investigated. The prepared using a flour naturally contaminated (concentration 6.41 ± 0.52 μg/kg) yeast. baked for 40 min at 180 °C, or 70 240 °C. bases were by artificially 8.0 18.0 μg/kg). 8 320 °C 6 370 No statistically significant changes in concentration found after kneading fermentation process stages. concentrations crumb breads similar to fermented dough. However, crust decreased as compared 25.6% 23% 8.0%–25.4% bases, depending on baking temperature (lower associated higher temperatures). Partial degradation products accompanied slight racemization. Approximately 3.5% transformed into 2′R-OTA, increasing its level 0.18 μg/kg. Briefly, 2.2%–10.1% 0.13–1.57 μg/kg, (higher temperature). It is worth noting that so far, apart few studies transformation roasting coffee beans, these mechanisms are practically unknown.
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ژورنال
عنوان ژورنال: Food Control
سال: 2021
ISSN: ['0956-7135', '1873-7129']
DOI: https://doi.org/10.1016/j.foodcont.2021.107950