Changes of the Chemical and Rheological Properties of Wheat and Dough as a Result of Mold Growth | ||||
| Journal of High Institute of Public Health | ||||
| Article 8, Volume 33, Issue 3, July 2003, Page 517-528 | ||||
| Document Type: Original Article | ||||
| DOI: 10.21608/jhiph.2003.194785 | ||||
 View on SCiNiTO | ||||
| Authors | ||||
| Mahmoud M. El-Tawila1; Nabeh A. Ibrahim2; Naglaa F. Gomaa1; Rasha M. Omar3 | ||||
| 1High Institute of Public Health, Alexandria University, Egypt | ||||
| 2Food Technology Institute | ||||
| 3Agricultural Research Center | ||||
| Abstract | ||||
| This study aimed to evaluate the effect of growth of mycotoxin producing species of fungi separately and combined with non- toxigenic species on the chemical and the rheological properties of wheat. Tow dense fungal spore suspensions of toxigenic strain of Aspergillus flavus and non- toxigenic strain of Aspergillus ochraceus were prepared to inoculate 2 cultivars of wheat [Sakha 8 and Gemaiza 5]. Then the chemical composition of wheat and the rheological properties of dough were determined. Results showed that infection of wheat with a mixture of Aspergillus flavus and Aspergillus ochraceus caused significant compositional increment in the total nitrogen content and in the free fatty acids %, while iron decreased after fungal infestation in both Sakha 8 and Gemaiza 5 wheat cultivars. Results also showed that the level of AFB1,AFG1, and AFG2, produced was generally significantly higher in Sakha 8 than in Gemaiza 5 and that AFG1 concentration was lower in flour than in the other wheat fractions and was also lower in combined fungal treatment than in single treatment in either Sakha 8 or Gemaiza 5 cultivar. This was also the case for AFB1 and AFG2 which were detected significantly at lower concentration than AFG1. The falling number decreased significantly in case of kernels of wheat damaged with Aspergillus spp < /em>. when compared to the sound kernels [control samples]. There was a negative correlation between falling number and aflatoxin production for 100% flour. Aspergillus damaged kernels caused a decrease in water absorption percent, in arrival and development time and in stability except for flour obtained from Gemaiza 5 infected with A. ochraceous. It also caused a decrease in dough resistance to extension [extensibility] and consistency, in addition to lower maximum viscosity. | ||||
| Keywords | ||||
| Changes; Chemical; Rheological Properties; Wheat; Dough; Mold Growth | ||||
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