Survey on fungal contamination and mycotoxin occurrence with biological and processing quality evaluation of wheat and flour depending on the infestation levels
2002
Stojanovic, T. (Visa poljoprivredno-prehrambena skola, Prokuplje (Serbia and Montenegro)) | Saric, M. | Skrinjar, M.
Survey of the occurrence of fungi and mycotoxins in wheat and flour has been performed on samples of two wheat varieties, Nevesinjka and Jarebica in Pirot, Serbia (Serbia&Montenegro). The lower severity of fungal infestation was established ranging from 0.79 to 0.88 fungus per kernel. Attributed to the lower severity, only few mycopopulations were determined belonging to the following genera: Alternaria, Fusarium and Penicillium. Ochratoxin A (OA) contaminated 75% of the samples while aflatoxins B1 (AB1) and G1 (AG1) and zearalenon were not detected. Biological quality of wheat was controlled by germination and germination energy. Physical properties of wheat samples were investigated (test weight, 1000 kernel weight, granularity) as well as chemical properties, that included measuring moisture, extraction, ash content and protein content. Dough rheology was controlled measuring wet gluten content (ranging from 34 to 37%), swelling capacity of gluten after Berliner, and swelling of gluten in the solution of salt for 24 h.
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