Changes in the technological quality and safety of winter wheat infected with mycobiota
2012
Bodroža-Solarov, Marija (Institute of Food Technology, Novi Sad (Serbia)) | Brkljača, Jovana (Institute of Food Technology, Novi Sad (Serbia)) | Vučković, Jovana (Institute of Food Technology, Novi Sad (Serbia)) | Brlek, Tea (Institute of Food Technology, Novi Sad (Serbia)) | Balaž, Ferenc (Faculty of Agriculture, Novi Sad (Serbia)) | Manojlović, Maja (Faculty of Agriculture, Novi Sad (Serbia))
Aim of this work was to assess the changes in technological quality and safety of flour obtained from wheat infected with mycobiota compared to flour obtained from wheat treated with fungicide. Significant improvement in the protein and starch part was detected in the flour obtained from wheat treated with fungicide. Mixolab® parameter of sample treated with fungicide showed less protein weakening (C2) which was 0.57 nm compared to sample infected with mycobiota in amount of 0.39 nm. Flour obtained from fungicide treated wheat showed significant higher starch retrogradation (C5) which was 2.45 nm during the cooling period in comparison to the wheat infected with mycobiota (1.95 nm) Fungicide treatment caused significant decrease in the content of mycotoxin DON which was less than 0.25 mg/kg, while in the sample infected with mycobiota it was much higher (1.3 mg/kg). Reduction in technological quality and mycotoxin occurrence in wheat flour caused by fungal infection indicate that application of fungicides in field production is recommended.
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