Effects of Pan Bread Making on Zearalenone Levels in Artificial Contaminated Wheat Flour

Abstract

The ability of Saccharomyces cerevisiae (Baker's yeast) in reduces of zearalenone during fermenting dough at 25°C and 30°C for 30 and 45 min was studied. The results indicate that content of zearalenone was reduced to 9.44, 19.22, 37.6 and 63.16μg/kg in dough made from flour artificially contaminated with 25, 50, 75 and 100 μg/kg, respectively when the fermentation process at 25°C for 45 min. On the other hand, during fermentation at 30°C the decrease in the content of zearalenone is greater than ever, particularly with increasing duration or time of fermentation to 45 min. The content of zearalenone after fermentation at 30°C for 45 min was 7.52, 17.14, 34.19 and 60.38μg/kg in dough made from flour artificially contaminated with 25, 50, 75 and 100μg/kg, respectively. The reduction percentage of zearalenone after baking pan bread at 180°C for 25 min was 55.98, 62.78, 62.5 and 60.52%.These results indicate that fermentation and baking are effective in reducing zearalenone.