[The change in the physical, chemical and rheological quality of wheat and flour caused with moulds and mycotoxins]
2001
Stojanovic, T. (High School of Agriculture and Food Processing, Prokuplje (Yugoslavia)) | Saric, M. | Skrinjar, M.
Wheat is a very suitable for development of fungal mycelia. That is why this milling raw materials was analyzed for detection of moulds, especially toxigenic species and some of their metabolites (aflatoxin B1 - AB1, G1 - AG1 and ochratoxin A - OA and zearalenone, 20 samples (2 different sorts) originated from two localities were analyzed. High incidence of mould in flour and wheat was established by these investigations. Of special importance is a high share of toxigenic moulds in isolated mycopopulations and, to a great regret, the occurrence of certain mycotoxins (OA, F-2 toxin). Apart from the most frequent moulds and mycotoxins, very fusarious wheat had the poorest physical, chemical and rheological quality.
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