Table 2 Residues of five pesticides (mg kg^− 1) in samples during Chinese steamed bun and bread processing (n = 5)

Chinese steamed bun processing

Spiked wheat flour

3.01^a ± 0.067

3.26^a ± 0.053

3.10^a ± 0.055

2.93^a ± 0.030

2.77^a ± 0.058

Mixed dough

1.63^b ± 0.058

1.93^b ± 0.116

1.88^b ± 0.034

1.96^b ± 0.043

1.78^b ± 0.014

Fermented dough

1.47^bc ± 0.026

1.76^bc ± 0.037

1.62^c ± 0.048

1.61^c ± 0.039

1.69^bc ± 0.045

Rested dough

1.40^c ± 0.058

1.71^bc ± 0.017

1.56^c ± 0.040

1.60^c ± 0.040

1.66^bc ± 0.051

Chinese steamed bun crust

2.13^d ± 0.021

1.80^bc ± 0.007

1.14^d ± 0.060

0.99^d ± 0.114

1.60^c ± 0.048

Chinese steamed bun crumb

1.34^c ± 0.019

1.62^c ± 0.061

1.21^d ± 0.064

1.09^d ± 0.029

1.59^c ± 0.035

Bread processing

Spiked wheat flour

3.01^a ± 0.067

3.26^a ± 0.053

3.10^a ± 0.055

2.93^a ± 0.030

2.77^a ± 0.058

Mixed dough

1.65^b ± 0.086

1.82^b ± 0.010

1.67^b ± 0.064

1.74^b ± 0.030

1.64^b ± 0.027

Fermented dough

1.28^c ± 0.074

1.65^bc ± 0.034

1.63^b ± 0.075

1.58^c ± 0.024

1.50^bc ± 0.053

Rested dough

1.26^c ± 0.140

1.51^c ± 0.063

1.57^b ± 0.073

1.52^c ± 0.012

1.44^cd ± 0.006

Bread crust

2.08^d ± 0.024

2.77^d ± 0.007

0.36^c ± 0.067

0.31^d ± 0.095

1.40^cd ± 0.081

Bread crumb

1.44^bc ± 0.063

1.46^c ± 0.124

0.90^d ± 0.090

0.82^e ± 0.126

1.31^d ± 0.068