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In this study, a total of 78 maize samples harvested during September and October 2012 in Vojvodina were analyzed. Presence of aflatoxins (AFs) was deter­mined by enzyme-linked immunosorbent assay (ELISA) method. Among the 78 analyzed maize samples, even 44 (56.4%) samples were contaminated with AFs. Concentration interval between 1-10 μg/kg, 10-50 μg/kg and 50-80 μg/kg were found in 23.1%, 17.9% and 15.4% of analyzed maize samples, respectively. It was supposed that prolonged drought during spring and summer of 2012 had a great influence on high contamination frequency and concentration of AFs. [Projekat Ministarstva nauke Republike Srbije, br. III 46001]

Data on the occurrence of T-2 and HT-2 toxins in maize from Serbia and Europe are very limited. In this study a total of 50 maize samples harvested during September and October 2012 in Serbia were analyzed. Presence of T-2/HT-2 toxins was determined by enzyme-linked immunosorbent assay (ELISA) method. Among the 50 analyzed maize samples even 26 (52.0%) samples were contaminated with T-2/HT-2 toxins. Concentration interval between 25-60 μg/kg and 60-200 μg/kg were found in 46.0% and 6.0% of analyzed maize samples, respectively. [Projekat Ministarstva nauke Republike Srbije, br. III 46001]

Climatic conditions prior to wheat harvest 2010 were favorable for the development of field molds. The most important wheat contamination that should be determined is the presence and frequency of grain lots infected with Fusarium. This paper presents the results of content of fusarious kernels found in samples collected from all wheat growing regions of Serbia. Investigations were performed according to the regulations which foresee sensory determination of content of infected kernels. Determined average content of fusarious kernels was 6.01%, varying in range from 0% to 29.65 %. The obtained results, which exceeded the upper limits of permitted contents defined by national and EU regulations, pointed to the need for investigation of presence of Fusarium metabolic products, i.e. mycotoxins (zearalenone (ZEA) and deoxinivalenol (DON)) in wheat. Mycotoxin content was determined in average wheat samples and in wheat samples with increased content of fusarious kernels. Direct enzymatic immunoaffinity test (ELISA) was applied for determination of mycotoxin content. Although high content of fusarious kernels characterizes wheat crop in 2010, the determined quantities of two investigated mycotoxins did not exceed maximal permitted content. Consequences of unfavorable quantity and structure of total impurities in wheat crop in 2010 reflect decreased commercial and technological quality of wheat and point out to the need of necessary wheat safety control.

Effects of treatment with triazole fungicide were evaluated on 14 wheat genotypes with respect to mycotoxin (aflatoxins, ochratoxin A and deoxynivalenol), yield, 1000 kernel weight and hectoliter weight. Mycopopulation of seed samples was also determined. According to the results, fungicide treatment can reduce the level of mycotoxins in seed samples in order to improve the quality parameters and reduce the level of fungal contamination.

Mycotoxins are toxic secondary metabolites of fungi that contaminate a large variety of foods and have toxic effects on humans. The best protection against mycotoxins is to monitor their presence in food. This paper shows the screening results of mycotoxins present in 76 samples of different groups of grain foods. Samples of grain food were analyzed for contamination with aflatoxins, ochratoxin A, zearalenone, fumonisins and deoxynivalenol. Analysis were conducted using competitive enzyme-linked immunosorbent assay (ELISA). None of the samples was contaminated with aflatoxins. The most predominant mycotoxin was ochratoxin A with the mean level of 4.84 ± 4.49 ppb in 19.7% of the examined samples. Zearalenone, fumonisins, and deoxynivalenol were found in 9.21, 14.5 and 3.9% of the samples, respectively. Mycotoxin content in the investigated samples was compared with the regulations of Serbia and those of the European Union.

Dough samples with different content of amylases were investigated immediately after mixing and after 7, 14 and 30 days of frozen storage. The obtained results show that the fermentation time is shorter, both in fresh and frozen samples, when amylase sample 1 was added, compared to dough without enzymes. The addition of amylase 2 to dough resulted in minimal decrease of "rising" time, both is frozen and fresh dough samples. The rising time of fresh samples was shorter when amylase 3 was added to dough. The specific fermentative activity of fresh dough samples is increasing by about 10% compared to the control sample, for all amounts of amylase 1 and 2 added to the do- ugh. The fermentative activity of yeast in frozen samples increased by 5-10%, after keeping of dough with the addition of amylase 1 for 14 days. The specific fermentative activity of fresh dough samples increased compared to the control, for all amounts of added amylase 3 to the dough. In frozen dough samples the fermentative activity of yeast decreased by 10% for all added amounts of amylase 3. Baked goods made of fresh and frozen dough, prepared with the addition of amylase 1, are better than the ones made of control dough sample, considering all evaluated parameters.

The waste brewer's yeast S. cerevisiae (activated and non-activated) was compared with the commercial baker's yeast regarding the volume of developed gas in dough, volume and freshness stability of produced bread. The activation of waste brewer's yeast resulted in the increased volume of developed gas in dough by 100% compared to non-activated brewer's yeast, and the obtained bread is of more stable freshness compared to bread produced with baker's yeast. The activation of BY affects positively the quality of produced bread regarding bread volume. The volume of developed gas in dough prepared with the use of non-activated BY was not sufficient, therefore, it should not be used as fermentation agent, but only as an additive in bread production process for bread freshness preservation. Intense mixing of dough results in more compressible crumb 48 hrs after baking compared to high-speed mixing.