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Wheat preharvest herbicide application, whole‐grain flour properties, yeast activity and the degradation of glyphosate in bread
Author(s) -
Gélinas Pierre,
Gag Fleur,
McKin Carole
Publication year - 2018
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/ijfs.13741
Subject(s) - preharvest , glyphosate , agronomy , food science , yeast , fructan , fermentation , whole grains , residue (chemistry) , wheat flour , chemistry , wheat grain , biology , horticulture , sucrose , postharvest , biochemistry
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 of herbicide residues was also estimated. Grain samples from two hard red spring wheat varieties exceeded the maximum residue limits (5 mg kg −1 ) in Canada. Glyphosate had minor effects on wheat kernels composition and properties, including fructans content and yeast gassing power. No degradation of Roundup ® or pure glyphosate was seen after dough fermentation for up to 4 h and baking. These results call for more scientific studies on glyphosate residues in wheat.