Wheat preharvest herbicide application, whole‐grain flour properties, yeast activity and the degradation of glyphosate in bread

Summary The aim of this study was to determine the effects of wheat preharvest application of a glyphosate‐based herbicide (Roundup WeatherMax® with Transorb® 2 Technology) on whole‐grain flour composition and properties, including yeast activity. The effect of dough fermentation on the degradation...

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Veröffentlicht in:	International journal of food science & technology 2018-07, Vol.53 (7), p.1597-1602
Hauptverfasser:	Gélinas, Pierre, Gagnon, Fleur, McKinnon, Carole
Format:	Artikel
Sprache:	eng
Schlagworte:	Baking Biodegradation Bread Composition Degradation Dough Fermentation Flour Fructans Glyphosate Grain Herbicides Properties (attributes) Residues Spring wheat Triticum aestivum Wheat Yeast
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