Journal
FOOD ADDITIVES AND CONTAMINANTS
Volume 18, Issue 11, Pages 1004-1010Publisher
TAYLOR & FRANCIS LTD
DOI: 10.1080/02652030110051284
Keywords
deoxynivalenol; detoxification; mycotoxin; processing
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The stability of naturally occurring DON was evaluated during the fermentation stage of the bread-making process on a pilot scale. Two different products, French bread and Vienna bread, were prepared with naturally contaminated wheat flour (150 mg kg(-1)) under controlled experimental conditions. Dough was fermented at 30, 40 and 50 degreesC according to standard procedures employed in Argentinean low-technology bakeries. When the dough was fermented at 50 degreesC, the maximum reduction was 56% for the Vienna bread, with French bread being reduced by 41%. DON reduction during bread-making occurs not only in the bakery due to thermal decomposition, but also during the fermentation step. The Argentinean traditional bread-making process might reduce DON levels during the fermentation stages if the dough is leavened at temperatures > 30 degreesC.
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