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Paper Information

Journal:   JOURNAL OF FOOD RESEARCH (UNIVERSITY OF TABRIZ)   2015 , Volume 25 , Number 3; Page(s) 339 To 346.
 
Paper: 

EFFECT OF YEAST TYPES ON AFLATOXIN B1 DURING BREAD MAKING PROCESS

 
 
Author(s):  BAMYAR E., MOHAMMADZADEH MILANI J.*, SEYED JAFAR NAZARI S.S.
 
* DEPARTMENT OF FOOD SCIENCE AND TECHNOLOGY, SARI AGRICULTURALSCIENCES AND NATURAL RESOURCES UNIVERSITY, SARI, IRAN
 
Abstract: 

In this research, effect of yeast types on aflatoxin B1 content during bread making process was studied. For this purpose, the dry aflatoxin was added to flour and then bread was prepared. For dough preparation three yeast types in market (active dry yeast, instant dry yeast and compressed yeast) were used. Presence of aflatoxin in flour, dough, and bread was measured by High Performance Liquid Chromatography with fluorescence detector size. Aflatoxin content in the dough, in two steps; first and final proof was measured. The results showed that most of aflatoxin reduction was seen at the first proof. Moreover, Instant dry yeast had the greatest impact on the aflatoxin B1 and the least effect was seen for compressed/wet yeast. In relation to bread making processes, the fermentation process has the most impact and the combined effect of fermentation and baking on aflatoxin B1 destruction has not been significant.

 
Keyword(s): AFLATOXIN B1, INSTANT DRY YEAST, ACTIVE DRY YEAST, COMPRESSED YEAST, BREAD
 
 
References: 
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Click to Cite.
APA: Copy

BAMYAR, E., & MOHAMMADZADEH MILANI, J., & SEYED JAFAR NAZARI, S. (2015). EFFECT OF YEAST TYPES ON AFLATOXIN B1 DURING BREAD MAKING PROCESS. JOURNAL OF FOOD RESEARCH (UNIVERSITY OF TABRIZ), 25(3), 339-346. https://www.sid.ir/en/journal/ViewPaper.aspx?id=509038



Vancouver: Copy

BAMYAR E., MOHAMMADZADEH MILANI J., SEYED JAFAR NAZARI S.S.. EFFECT OF YEAST TYPES ON AFLATOXIN B1 DURING BREAD MAKING PROCESS. JOURNAL OF FOOD RESEARCH (UNIVERSITY OF TABRIZ). 2015 [cited 2021May06];25(3):339-346. Available from: https://www.sid.ir/en/journal/ViewPaper.aspx?id=509038



IEEE: Copy

BAMYAR, E., MOHAMMADZADEH MILANI, J., SEYED JAFAR NAZARI, S., 2015. EFFECT OF YEAST TYPES ON AFLATOXIN B1 DURING BREAD MAKING PROCESS. JOURNAL OF FOOD RESEARCH (UNIVERSITY OF TABRIZ), [online] 25(3), pp.339-346. Available: https://www.sid.ir/en/journal/ViewPaper.aspx?id=509038.



 
 
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