Effect of fermentation process on contamination level in bread dough
2010
Misniakiewicz, M.,UE Poz - Uniwersytet Ekonomiczny, Poznan (Poland). Katedra Towaroznawstwa Zywnosci
Fermentation is a very crucial during the bread production process. A special type of microflora contained in the bread dough, mainly the yeast of a Saccharomyces type and/or lactic acid bacteria cause the dough to raise and a special bread taste and aroma to the produced; also, non-desirable microorganism derived from flour to be blocked. To clarify the effect of fermentation process on the content of selected contaminants in major bread doughs, the content of the following elements was determined: cadmium, lead, mercury, chloro-organic pesticides residues and ochratoxin A. Analyses were performed in the doughs immediately after the kneading and in the same dough bites after the fermentation and final rise were completed, i.e. just before baking. After the dough fermentation process, the content of toxic metals especially of cadmium and lead, was found to be higher, and the content of chloro-organic pesticide residues was found to be lower. A substantial reduction in OTA content was a positive effect of the fermentation process
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