Baking Dotaz Zobrazit nápovědu
. -- 378920126480 -- 4378920126480 -- 20S Stain Removal and Whitening by Baking Soda -- Dentifrice: A and the evidence -- supporting their clinical efficacy and safety, with a -- special emphasis on baking soda dentifrice -- formulations. -- 27S Baking Soda as an Abrasive in Toothpastes: -- Mechanism of Action soda dentifrices and -- introduces the articles in the supplement. -- 4S -- Effect of Baking Soda in . -- 15S -- Baking Soda Dentifrice and Periodontal Health: A -- Review of the Literature -- A.
JADA, ISSN 0002-8177 Volume 148 11 Supplement November 2017
34 stran : ilustrace ; 26 cm
- MeSH
- hydrogenuhličitan sodný MeSH
- orální zdraví MeSH
- zubní čisticí prostředky MeSH
- Publikační typ
- sborníky MeSH
- Konspekt
- Stomatologie
- NLK Obory
- zubní lékařství
- NLK Publikační typ
- brožury
Toxic secondary metabolites produced by fungi representing Fusarium genus are common contaminants in cereals worldwide. To estimate the dietary intake of these trichothecene mycotoxins, information on their fate during cereal processing is needed. Up-to-date techniques such as high-performance liquid chromatography (HPLC) coupled with tandem mass spectrometry (LC-MS/MS) was used for the analysis of seven trichothecenes (deoxynivalenol, nivalenol, HT-2 toxin, T-2 toxin, 15- and 3-acetyldeoxynivalenol, and fusarenon-X) in bread production chain (wheat grains, intermediate products collected during milling and baking process, breads). Regardless of whether the grains were naturally infected or artificially inoculated by Fusarium spp. in the field, the fractions obtained from the grain-cleaning procedure contained the highest mycotoxin levels. During milling the highest concentrations of deoxynivalenol were found in the bran, the lowest in the reduction flours. Baking at 210 degrees C for 14 min had no significant effect on deoxynivalenol levels. The rheological properties of dough measured by fermentograph, maturograph, oven rise recorder, and laboratory baking test were carried out, and based on the obtained results the influence of mycotoxin content on rheological behaviour was investigated.
- Klíčová slova
- vitariánská strava, teplota pečení,
- MeSH
- analýza potravin MeSH
- antioxidancia MeSH
- biopotraviny MeSH
- kontrola potravin MeSH
- syrová strava * MeSH
The co-occurrence of the major Fusarium mycotoxin deoxynivalenol (DON) and its conjugate deoxynivalenol-3-glucoside (DON-3-Glc) has been documented in infected wheat. This study reports on the fate of this masked DON within milling and baking technologies for the first time and compares its levels with those of the free parent toxin. The fractionation of DON-3-Glc and DON in milling fractions was similar, tested white flours contained only approximately 60% of their content in unprocessed wheat grains. No substantial changes of both target analytes occurred during the dough preparation process, i.e. kneading, fermentation, and proofing. However, when bakery improvers enzymes mixtures were employed as a dough ingredient, a distinct increase up to 145% of conjugated DON-3-Glc occurred in fermented dough. Some decrease of both DON-3-Glc and DON (10 and 13%, respectively, compared to fermented dough) took place during baking. Thermal degradation products of DON, namely norDON A, B, C, D, and DON-lactone were detected in roasted wheat samples and baked bread samples by means of UPLC-Orbitrap MS. Moreover, thermal degradation products derived from DON-3-Glc were detected and tentatively identified in heat-treated contaminated wheat and bread based on accurate mass measurement performed under the ultrahigh mass resolving power. These products, originating from DON-3-Glc through de-epoxidation and other structural changes in the seskviterpene cycle, were named norDON-3-Glc A, B, C, D, and DON-3-Glc-lactone analogically to DON degradation products. Most of these compounds were located in the crust of experimental breads.
- MeSH
- chléb analýza MeSH
- fermentace MeSH
- glukosidy analýza MeSH
- kontaminace potravin analýza MeSH
- manipulace s potravinami metody MeSH
- mouka analýza MeSH
- potravinářská technologie MeSH
- pšenice MeSH
- trichotheceny analýza MeSH
- vaření MeSH
- vysoká teplota MeSH
- Publikační typ
- časopisecké články MeSH
- práce podpořená grantem MeSH
