Effects of Bread Making and Wheat Germ Addition on the Natural Deoxynivalenol Content in Bread
Resumen: 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.
Idioma: Inglés
DOI: 10.3390/toxins6010394
Año: 2014
Publicado en: Toxins (Basel) 6, 1 (2014), 394-401
ISSN: 2072-6651

Factor impacto JCR: 2.938 (2014)
Categ. JCR: TOXICOLOGY rank: 28 / 88 = 0.318 (2014) - Q2 - T1
Factor impacto SCIMAGO:

Financiación: info:eu-repo/grantAgreement/ES/DGA/A01
Financiación: info:eu-repo/grantAgreement/ES/MINECO-FEDER/AGL 2011-26808
Tipo y forma: Article (Published version)
Área (Departamento): Área Nutrición Bromatología (Dpto. Produc.Animal Cienc.Ali.)

Creative Commons You must give appropriate credit, provide a link to the license, and indicate if changes were made. You may do so in any reasonable manner, but not in any way that suggests the licensor endorses you or your use.

Exportado de SIDERAL (2020-02-17-12:42:25)

Este artículo se encuentra en las siguientes colecciones:

 Record created 2017-03-14, last modified 2020-02-17

Versión publicada:
Rate this document:

Rate this document:
(Not yet reviewed)