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Additives Affect Deoxynivalenol (Vomi toxin) Flour during Breadbaking
Author(s) -
BOYACIOĞLU DILEK,
HElTIARACHCHY NAVAM S.,
D'APPOLONIA BERT L.
Publication year - 1993
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1993.tb04288.x
Subject(s) - chemistry , potassium bromate , sodium bisulfite , food science , ascorbic acid , phosphate , potassium , wheat flour , sodium , toxin , ammonium , biochemistry , organic chemistry , catalysis
The effects of oxidizing (potassium bromate and L‐ascorbic acid) and reducing (sodium bisulfite and L‐cysteine) agents, and ammonium phosphate, at varying levels, on deoxynivalenol (DON; vomitoxin: 3,7,15‐trihydroxy‐12,13‐epoxytrichothec‐9 en‐8 one) in whole wheat flour were investigated during breadbaking. Baking of flour containing 3.13 μg/g DON brought about 7.0% toxin reduction in bread. Sodium bisulfite (25 and 50 μg/g) L‐cysteine (10, 40, and 90 μg/g and ammonium phosphate (1,000 μg/g) were moderately effective in reducing DON level in bread (38.0 to 46.0% ). Potassium bromate (25 and 75 μg/g) and L‐ascorbic acid (50 μg/g) had no effect.