Effect of the bread-making process on zearalenone levels

Area of Science:

• Food Science
• Mycotoxin Analysis
• Microbiology

Background:

• Zearalenone (ZEA) is a mycotoxin found in grains, posing a risk to food safety.
• The bread-making process involves fermentation and baking, which may affect ZEA levels.
• Understanding ZEA degradation during bread production is crucial for mitigating dietary exposure.

Purpose of the Study:

• To evaluate the impact of bread-making steps on zearalenone (ZEA) levels.
• To compare the efficacy of different fermentation agents (sourdough, active dry yeast, instant dry yeast, compressed yeast) in reducing ZEA.
• To determine ZEA reduction at different stages: flour, dough fermentation, and baking.

Main Methods:

• Zearalenone (ZEA) was added to flour, and bread was prepared using sourdough or various yeasts.
• Fermentation was carried out using Saccharomyces cerevisiae and lactic acid bacteria.
• ZEA quantification was performed using High-Performance Liquid Chromatography (HPLC) with fluorescence detection.

Main Results:

• The highest reduction in zearalenone (ZEA) occurred during the first fermentation stage.
• The baking stage at 200°C resulted in the lowest reduction of ZEA.
• Compressed yeast demonstrated the most significant ZEA reduction, even during the baking phase.

Conclusions:

• The bread-making process, especially fermentation, can effectively reduce zearalenone (ZEA) contamination.
• Compressed yeast appears to be the most effective agent for ZEA mitigation in bread production.
• Further optimization of fermentation conditions could enhance ZEA reduction in baked goods.