EFFECT OF YEAST TYPES ON AFLATOXIN B1 DURING BREAD MAKING PROCESS

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BAMYAR E.; MOHAMMADZADEH MILANI J.; SEYED JAFAR NAZARI S.S.

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Journal Paper

Paper Information

Journal: JOURNAL OF FOOD RESEARCH (UNIVERSITY OF TABRIZ) Year:2015 | Volume:25 | Issue:3 Page(s): 339-346

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Title

EFFECT OF YEAST TYPES ON AFLATOXIN B1 DURING BREAD MAKING PROCESS

Author(s)

BAMYAR E. | MOHAMMADZADEH MILANI J. | SEYED JAFAR NAZARI S.S. | Issue Writer Certificate

Keywords

AFLATOXIN B1

INSTANT DRY YEAST

ACTIVE DRY YEAST

COMPRESSED YEAST

BREAD

Abstract

In this research, effect of yeast types on aflatoxin B1 content during BREAD making process was studied. For this purpose, the dry aflatoxin was added to flour and then BREAD was prepared. For dough preparation three yeast types in market (active dry yeast, INSTANT DRY YEAST and COMPRESSED YEAST) were used. Presence of aflatoxin in flour, dough, and BREAD was measured by High Performance Liquid Chromatography with fluorescence detector size. Aflatoxin content in the dough, in two steps; first and final proof was measured. The results showed that most of aflatoxin reduction was seen at the first proof. Moreover, INSTANT DRY YEAST had the greatest impact on the aflatoxin B1 and the least effect was seen for compressed/wet yeast. In relation to BREAD making processes, the fermentation process has the most impact and the combined effect of fermentation and baking on aflatoxin B1 destruction has not been significant.

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APA: Copy

BAMYAR, E., MOHAMMADZADEH MILANI, J., & SEYED JAFAR NAZARI, S.S.. (2015). EFFECT OF YEAST TYPES ON AFLATOXIN B₁ DURING BREAD MAKING PROCESS. JOURNAL OF FOOD RESEARCH (UNIVERSITY OF TABRIZ), 25(3), 339-346. SID. https://sid.ir/paper/148535/en

Vancouver: Copy

BAMYAR E., MOHAMMADZADEH MILANI J., SEYED JAFAR NAZARI S.S.. EFFECT OF YEAST TYPES ON AFLATOXIN B₁ DURING BREAD MAKING PROCESS. JOURNAL OF FOOD RESEARCH (UNIVERSITY OF TABRIZ)[Internet]. 2015;25(3):339-346. Available from: https://sid.ir/paper/148535/en

IEEE: Copy

E. BAMYAR, J. MOHAMMADZADEH MILANI, and S.S. SEYED JAFAR NAZARI, “EFFECT OF YEAST TYPES ON AFLATOXIN B₁ DURING BREAD MAKING PROCESS,” JOURNAL OF FOOD RESEARCH (UNIVERSITY OF TABRIZ), vol. 25, no. 3, pp. 339–346, 2015, [Online]. Available: https://sid.ir/paper/148535/en

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