USE OF SOME ENVIRONMENTALLY SAFE COMPOUNDS DURING CONDITIONING OF WHEAT BEFORE MILLING TO PRODUCE HEALTHY SAFE BAKERY PRODUCTS

Abstract

ABSTRACT Wheat is milled into flour or semolina using the conditioning-roller milling process. During the conditioning process the fungal counts and the mycotoxins production increased. The effect of use some conditioning compounds before milling of wheat on mold and aflatoxin production was investigated. Acetic acids at a concentration of (0.05%) inhibited completely the growth of Aspergillus flavus and no toxins were detected. Concentrations of ascorbic acid were not sufficient for mold and aflatoxin production. The results suggest the use of propionic and acetic acids for inhibiting fungal growth on wheat grains or wheat flour after milling. A wide range of protein content (10.70 - 11.20 %) of flours was recorded. Wet and dry gluten contents of wheat flour samples were consistent with their protein contents. Data indicated that treated wheat with acetic acid in 0.05% concentration during conditioning produced wheat flours has more suitable properties for bread- making than the other treatment.