Changes in ochratoxin A and type B trichothecenes contained in wheat flour during dough fermentation and bread-baking.

@article{ValleAlgarra2009ChangesIO,
  title={Changes in ochratoxin A and type B trichothecenes contained in wheat flour during dough fermentation and bread-baking.},
  author={Francisco Manuel Valle-Algarra and Eva Mar{\'i}a Mateo and Angel Medina and Fernando Mateo and Jos{\'e} Vicente Gimeno-Adelantado and Misericordia Jim{\'e}nez},
  journal={Food additives & contaminants. Part A, Chemistry, analysis, control, exposure & risk assessment},
  year={2009},
  volume={26 6},
  pages={896-906}
}
Ochratoxin A (OTA) and type B trichothecenes are mycotoxins that occur frequently in cereals and thus can be found in cereal by-products such as bread. The aim of this work was to study the variation of the levels of OTA, deoxynivalenol (DON), 3-acetyldeoxynivalenol (3-ADON) and nivalenol (NIV) during the bread-making process. This was done by using wheat flour spiked with different levels of toxins. Mycotoxin levels were controlled after fermentation of the dough with yeasts (Saccharomyces… CONTINUE READING

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