Celem pracy była ocena wpływu prowadzonego w wysokiej temperaturze procesu technologicznego wypieku chleba z mąki pszennej i żytniej na zachowanie powszechnie stosowanych w ochronie zbóż substancji czynnych środków ochrony roślin. Wyniki przeprowadzonych badań wskazują na obniżenie pod wpływem wysokiej temperatury stężeń 12 pestycydów, należących do 7 różnych grup chemicznych (strobiluryny, pyretroidy, triazole, neonikotynoidy, fosforoorganiczne, imidazole, benzimidazole). Stopień redukcji pestycydów był uzależniony od użytego gatunku zboża oraz składu ciasta chlebowego, w tym obecności mikroorganizmów w postaci drożdży. Prowadzony w wysokiej temperaturze proces spowodował zmniejszenie stężenia badanych pestycydów od 24% do 87%. Największą redukcję stężenia otrzymano dla imidachloprydu w chlebie żytnim (87% redukcji), a najniższą w przypadku prosulfokarbu w chlebie pszennym (24% redukcji). Związki z grupy benzimidazoli i tiokarbaminianów efektywniej zredukowano w chlebie żytnim, niż pszennym. Wartości PF mieściły się w zakresie od 0,13 (imidachlopryd/chleb żytni/zakwas) do 0,76 (prosulfokarb/chleb pszenny/zakwas_drożdże).

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).

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