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Effect of breadmaking process on mycotoxin content in white and whole wheat breads
Author(s) -
Tibola Casiane Salete,
Miranda Martha Zavariz,
Paiva Flávia Fernandes,
Fernandes José Mauricio Cunha,
Guarienti Eliana Maria,
Nicolau Marcio
Publication year - 2018
Publication title -
cereal chemistry
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.558
H-Index - 100
eISSN - 1943-3638
pISSN - 0009-0352
DOI - 10.1002/cche.10079
Subject(s) - mycotoxin , food science , whole wheat , bread making , chemistry , fusarium , wheat flour , wheat bread , whole grains , horticulture , biology
Background and objectives Fusarium graminearum may reduce the wheat flour yield, technological quality, and breadmaking performance. The objective was to evaluate the effect of breadmaking on the mycotoxin content in white and whole wheat breads to obtain information about the safety of wheat products. The wheat samples were contaminated via the addition of Fusarium‐damaged kernels to produce different levels of deoxynivalenol ( DON ), ranging from <500 to >5,000 μg/kg. Findings Because of the breadmaking process, a significant reduction in the DON concentration was observed in both the white and whole wheat breads at the upper DON levels (>2,000 μg/kg) compared with the flours. The DON reduction was 49% and 39%, respectively, in whole and white breads, compared with the original flours. ZON was only detected in the two higher levels of DON in the whole wheat flour (mean 33.1 μg/kg) and in the two whole wheat breads (mean 42.4 μg/kg). Conclusions The breadmaking process can be a complementary strategy to reduce the mycotoxin content in wheat products. Significance and novelty These results are important for wheat supply chain to meet the legislation requirements and to produce safer foods.