RT info:eu-repo/semantics/article
T1 Assessing the effect of flour (white or whole-grain) and process (direct or par-baked) on the mycotoxin content of bread in Spain
A1 Gómez Pallarés, Manuel
A1 Casado, Andrea
A1 Caro Canales, Irma
K1 Bread
K1 Pan - Análisis
K1 Whole grain
K1 Harina
K1 Artisan
K1 Pan - Industria - España
K1 Food science
K1 Mycotoxins
K1 Microbiology
K1 3309 Tecnología de Los Alimentos
K1 2414 Microbiología
AB Bread is the staple food in many parts of the world. Like other foods, bread can contain mycotoxins resulting from microbial development throughout the supply chain (from field to table). In this study, baguette-style bread from small artisanal bakeries (direct) and supermarkets (par-baked loaves made by large companies) in Castile and Leon (Spain) was analyzed. Both white and whole-grain breads were collected from all retail outlets. The mycotoxins analyzed included deoxynivalenol (DON), ochratoxin (OTA), and aflatoxin B1 and B2 (AFB1, AFB2). All of the bread samples studied had mycotoxin levels below the maximum limits established by legislation. The presence of DON was higher than that of OTA, and AFB1 and AFB2 could not be quantified. Industrial breads had higher levels of DON and OTA (only in the whole-grain breads) compared to artisanal breads. However, no significant differences were found between white and industrial breads beyond those mentioned above. These results demonstrate that the established control chains ensure low mycotoxin content in bread of this type.
PB MDPI
SN 2304-8158
YR 2023
FD 2023
LK https://uvadoc.uva.es/handle/10324/67131
UL https://uvadoc.uva.es/handle/10324/67131
LA eng
NO Foods, 2023, Vol. 12, Nº. 23, 4240
NO Producción Científica
DS UVaDOC
RD 22-nov-2024