id	author	title	date	pages	extension	mime	words	sentence	flesch	summary	cache	txt
hjic-350	El-Desouky, T.A.; May Amer, M.; Naguib, K.	Effects of Pan Bread Making on Zearalenone Levels in Artificial Contaminated Wheat Flour	2012	5	.pdf	application/pdf	3258	155	56	After mixed directly 23.26 ±0.34 46.98 ±0.4 73.71 ±0.12 96.45 ±0.17 30 13.71 ±0.46 24.18 ±0.25 43.88 ±0.52 71.43 ±0.39 45 9.44 ±0.18 19.22 ±0.44 37.6 ±0.41 63.16 ±0.51 Table 2: Concentrations of ZEA determine in artificially contaminated wheat flour after dough fermentation at 30°C (n=3) Spiking level of ZEA (µg/kg) Time of fermentation dough(min) 25 50 75 100 After mixed directly 23.26 ±0.34 46.98± 0.4 73.71 ±0.12 96.45± 0.17 30 10.3 ±0.26 22.45± 0.28 39.76 ±0.71 65.58± 0.73 45 7.52 ±0.1 17.14± 0.19 34.19 ±0.38 60.38± 0.92 0 5 10 15 20 25 30 35 40 45 50 55 60 65 70 75 25 50 75 100 Concentration of ZEA in artificially wheat flour (µg/kg) R ed uc tio n of Z E A (% ) fermentation at 30ºC for 30min fermentation at 30ºC for 45min fermentation at 25ºC for 30min fermentation at 25ºC for 45min Figure 1: The percentages of ZEA reduction during fermented dough Effect of baking ZEA concentration as affected by baking of artificially contaminated flour dough during Pan bread making is shown in Table 3 and Figure 2. The percentage of ZEA reduction increased with time of fermentation dough shown in (Figure 1).	cache/hjic-350.pdf	txt/hjic-350.txt