Comparing the effect of continuous drying and drum drying on fungal contamination of bread grain (rye)

Using an organically cultivated batch of rye, drum drying (fixed constant maximum grain temperature 62 °C; retention time 10.5 minutes) and ordinary continuous drying were compared with regard to effect on baking quality and surviving propagules of yeasts and filamentous fungi. Both techniques dried the grain quickly and efficiently, and no differences in baking quality were found after drying. Drum drying was much more efficient than continuous drying in reducing surface dwelling yeasts and filamentous fungi. The results showed drum drying to be very efficient towards the deoxynivalenol, nivalenol and zearalenone producing Fusarium culmorum and more so than continuous drying.