The behaviour of pesticides in the high-temperature technological process of bread baking

The aim of the study was to assess the influence of the high-temperature technological process of bread baking from wheat and rye flour on the behaviour of commonly used active plant protection products in protection of cereals. The results of research conducted indicate the reduction thein concentration of 12 pesticides of 7 different chemical groups (strobilurins, pyrethroids, triazoles, neonicotinoids, organophosphates, imidazoles, benzimidazoles) when exposed to high temperature. The level of pesticide reduction was depending on the cereal raw material and content of bread dough used, including the presence of micro-organisms as the yeasts. The process conducted under the high temperature, caused a reduction of the pesticides tested from 24% to 87%. The greatest reduction of concentration was received for imidacloprid in rye bread (87% of reduction), while the lowest result was achieved for prosulfocarb in wheat bread (24% of reduction). Processing factor (PF) values were within a range between 0.13 (imidacloprid/rye bread/sourdough) and 0.76 (prosulfocarb/wheat bread/sourdough_yeast).