Assessing the Effect of Flour (White or Whole-Grain) and Process (Direct or Par-Baked) on the Mycotoxin Content of Bread in Spain

Assessing the Effect of Flour (White or Whole-Grain) and Process (Direct or Par-Baked) on the Mycotoxin Content of Bread in Spain

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 ma...

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Bibliographic Details
Main Authors: Manuel Gómez, Andrea Casado, Irma Caro
Format: Article
Language:English
Published: MDPI AG 2023-11-01
Series:Foods
Subjects:
bread
whole grain
artisan
par-baked
deoxynivalenol
ochratoxin
Online Access:https://www.mdpi.com/2304-8158/12/23/4240

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