Effect of fermentation on naturally occurring deoxynivalenol (DON) in Argentinean bread processing technology

Food Addit Contam. 2001 Nov;18(11):1004-10. doi: 10.1080/02652030110051284.

Abstract

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 degrees C according to standard procedures employed in Argentinean low-technology bakeries. When the dough was fermented at 50 degrees C, 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 baker 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 degrees C.

Publication types

  • Research Support, Non-U.S. Gov't

MeSH terms

  • Analysis of Variance
  • Bread / analysis*
  • Chromatography, Gas / methods
  • Fermentation
  • Food Handling / methods*
  • Hot Temperature
  • Humans
  • Pilot Projects
  • Time Factors
  • Trichothecenes / analysis*

Substances

  • Trichothecenes
  • deoxynivalenol