6533b873fe1ef96bd12d44c4

RESEARCH PRODUCT

Effects of Bread Making and Wheat Germ Addition on the Natural Deoxynivalenol Content in Bread

Jesús BlesaIsabel GiménezAgustín AriñoM. Herrera

subject

FusariumHot TemperatureHealth Toxicology and Mutagenesisbread makingTrichothecenedeoxynivalenoldeoxynivalenol; bread making; wheat germlcsh:MedicineFood ContaminationToxicologyArticlechemistry.chemical_compoundFusariumVomitoxinFusarium culmorumFood microbiologyCookingFood scienceMycotoxinChromatography High Pressure LiquidTriticumwheat germbiologylcsh:Rdigestive oral and skin physiologyfood and beveragesBreadbiology.organism_classificationchemistryFermentationFood MicrobiologyFermentationTrichothecenesFood contaminant

description

Deoxynivalenol (DON, vomitoxin) is a type-B trichothecene mycotoxin produced by several field fungi such as Fusarium graminearum and Fusarium culmorum and known to have various toxic effects. This study investigated the effect of the bread making process on the stability of DON in common bread and wheat germ-enriched bread using naturally contaminated ingredients at the level of 560 µg/kg. The concentration of DON and its evolution during bread making were determined by immunoaffinity column cleanup followed by liquid chromatography with diode array detection (HPLC-DAD). During the bread making process, DON was reduced by 2.1% after fermentation and dropped by 7.1% after baking, reaching a maximum reduction of 19.8% in the crust as compared with a decrease of 5.6% in the crumb. The addition of 15% wheat germ to the dough did not affect DON stability during bread making, showing an apparent increase of 3.5% after fermentation and a reduction by 10.2% after baking.

yearjournalcountryeditionlanguage
2014-01-21
http://zaguan.unizar.es/record/60656