Trabzon Ekmeği Üretiminin Aflatoksinler ve Fusarium Toksinleri Üzerine Etkisi

Abstract

The aim of this study was to investigate the fate of aflatoxins and Fusarium toxins during the Trabzon bread-making process. Trabzon bread was prepared by baking of fermented dough at 175 - 220oC. During this process, wheat flour samples including aflatoxins (B1, B2, G1, G2), deoxynivalenol (DON) and zearalenone (ZEA) were used. Fermentation process is based on two-stage fermentation; the long-term lactic acid fermentation and the short-term yeast fermentation. The mycotoxin levels were determined in dough samples before and after each fermentation step and in bread samples (in both crumb and crust).