Destruction of aflatoxins B1 and G1 in bread making

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Abstract
The effect of processing steps as well preservatives used in French bread making namely propionic acid and/or potassium sorbate (0.2%) on the destruction of aflatoxins B1 and G1 was studied. Mixing and baking processes showed marked destruction of aflatoxins B1 and G1; being 71.2% and 52.5% for aflatoxin B1 after mixing and baking steps, while reaching 73.9% and 54.5% for aflatoxin G1. Fermentation step caused additional 15.3% and 15.0% destruction of aflatoxins B1 and G1. On the other hand, aflatoxin B1 destruction was 79.2% and 50.7% when propionic acid was used and 75.3 and 56.7% in the presence of potassium sorbate and after mixing and baking steps respectively. Concerning aflatoxins G1 it was found that mixing and baking steps showed destruction of 81.9% and 53.4% in the presence of propionic acid and 75.1 and 49.4% in the presence of potassium sorbate in this respective order. Generally, it can be concluded that using propionic acid as preservative appeared to be more effective on the destruction of aflatoxins B1 and G1 than potassium sorbate in French bread making.