Effect of Chinese steamed bun and bread processing on pesticide residues in wheat flour

Table 3 Processing factors of the five pesticides for different processing steps

Treatment	Processing step	Pesticides
Treatment	Processing step	Triadimefon	Imidacloprid	Fenitrothion	Chlorpyrifos-methyl	Chlorpyrifos
Chinese steamed bun processing	Dough mixing	0.54	0.59	0.61	0.67	0.64
	Fermenting	0.90	0.91	0.86	0.82	0.95
	Resting	0.95	0.98	0.96	0.99	0.98
	Steaming for Chinese steamed bun crust	1.52	1.05	0.73	0.62	0.96
	Steaming for Chinese steamed bun crumb	0.96	0.94	0.78	0.68	0.96
Bread processing	Dough mixing	0.55	0.56	0.54	0.59	0.59
	Fermenting	0.78	0.91	0.98	0.91	0.91
	Resting	0.98	0.92	0.96	0.96	0.96
	Baking for bread crust	1.65	1.83	0.23	0.21	0.97
	Baking for bread crumb	1.14	0.97	0.57	0.54	0.91

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