Changes of wheat quality caused by mold contamination.

Great importance for the wheat flour/dough quality besides the content and quality of gluten proteins, also have starch and the enzymatic activity. The sprouted kernels can change wheat enzymatic activity and worse the bread making quality. The aim of this study was the presence of field molds in wheat kernel and flour of the most spread out wheat varieties in domestic production to be determined, as well as to investigate their enzymatic activity. Three wheat varieties of Triticum aestivum, which kernels on the basis of sensory, mycological and toxicological investigations were classified into three kernel fractions: sound, “little fusarious” and “much fusarious” kernels. Quantitative and qualitative microbiological analyses were performed on the wheat kernels in order the mold contamination to be determined. The enzymatic activity was comparatively investigated according to Berliner swelling number, the amylolytic number and Hagberg falling number. The results obtained from the investigations have shown that there were differences in the enzymatic activity of the wheat fractions contaminated with Fusarium spp., i.e. it was increased with the contaminated fractions compared to the sound one. So, the average value of the Hagberg falling number for the “little fusarious” kernels was smaller for 7.0-2.0%, while for the “much fusarious” kernels it was smaller for 35 40%. With the fraction “little fuzarious” kernels the average decreasing of Berliner number was in the range 22 35%, and with the fraction “much fuzarious” kernels was smaller for 60 70%. The value of the amylolytic number has also decreased, which in average ranged from 35 to 40% with the fraction “little fuzarious” kernels, and for 45 55% with the fraction”much fuzarious” kernels.