| 摘要 |
The invention relates to a process for lowering the mycotoxin contamination of bakery products by using the technology with acid dough . According to the invention, the process uses an acid dough in a proportion of 20% as compared to the flour, said dough being obtained by fermenting, for 16 hours at the temperature of 30°C by means of mixed starter cultures of lactic bacteria and yeasts, a mixture of wheat flour-water in a 2:1 ratio, said mixture being artificially contaminated with deoxynivalenol to obtain bakery products with low content of mycotoxin, safe for consumers. |
