[Alteration of the biologically active substances of a lipid nature during drying of wheat grain]. / Izmenenie biologicheski aktivnykh veshchestv lipidnoi prirody pri sushke zerna pshenitsy.

The influence exerted by the temperature of the wheat grain heating when it is dried in an "elemental" layeron changes in the content of some biologically active lipid-like substances and of the lipids oxidation products was studied. It was made certain that drying at different temperatures of the grain heating tends to produce material changes in the amount of biologically active substances and the lipids oxidation products. There is observed a drop in the content of carotinoids, phospholipids, of the sum-total and individual forms of tocopherols with simultaneous accumulation of the oxidation products. With rising temperature of heating the grain that undergoes drying the said changes become ever more ostensible.

[Relationship between aflatoxin formation in wheat grain and self-heating and changes in the chemical composition of grain during the growth of "storage molds"]. / Obrazovanie aflatoksinov v zerne pshenitsy v sviazi s samosogrevaniem i izmenenie khimicheskogo sostava zerna pri razvitii "plesenenei khraneniia"

The microbial composition of grain harvested in a wet (1973) and dry (1972) season was investigated. The largest amount of strains of Aspergillus flavus--the main producer of aflatoxins-was found in the surface layer of the heap of self-heating grain. The content of toxigenic strains of A. flavus in the grain harvested during the two seasons was stable amounting to 6.8%. Aflatoxins were detected in 17.4% samples of self-heating grain. Self-heating was followed by an accumulation of aflatoxins and deterioration of biochemical and baking properties of grain.

[Accumulation of aflatoxins on wheat grain inoculated by Aspergillus flavus NRRL 2999 and their distribution in grinding products]. / Dinamika nakopleniia aflatoksinov na zerne pshenitsy, inikulirovannom Aspergillus flavus NRRL 2999, i ikh raspredelenie v khlebe i produktakh pomola

The influence of temperature ranging from 15 to 35 degrees C and relative humidity of 75 to 90% on the accumulation of aflatoxins on wheat grain inoculated by Aspergillus flavus NRRL 2999 was investigated. The lowest accumulation of aflatoxins took place at 20 degrees C and relative humidity of 80%. The highest accumulation of aflatoxins appeared in the grain after 3 day storage. Some products of three-graded 78% grinding showed a decrease in the aflatoxin content (flour of the first and second grade). During baking of leavened bread 70-80% of aflatoxins were decomposed. The feasible use of the rapid conditioning and Remix-method to reduce the content of aflatoxins in flour and bread is discussed.