Cereal Chem 55:421 - 422.  |  VIEW ARTICLE
Mycotoxins in Foodstuffs. XI. Fate of Aflatoxin B1 During Preparation and Baking of Whole- Meal Wheat Bread.

J. Reiss. Copyright 1978 by the American Association of Cereal Chemists, Inc. 

The fate of aflatoxin B1 in baking was investigated by adding the crystalline toxin to the dough of whole- meal wheat bread (54% whole-meal wheat, 2% yeast, 1% sodium chloride, 43% water) at levels of 10.8 and 5.4 microg/g. About 10-20% of the added toxin was found in the final dough. Subsequent baking (120 C, 30 min.) did not reduce the amount of the aflatoxin B1.