Effect of fermentation on naturally occurring deoxynivalenol (DON) in Argentinean bread processing technology
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. Doug...
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2001
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| Acceso en línea: | https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_0265203X_v18_n11_p1004_Samar http://hdl.handle.net/20.500.12110/paper_0265203X_v18_n11_p1004_Samar |
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paper:paper_0265203X_v18_n11_p1004_Samar |
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paper:paper_0265203X_v18_n11_p1004_Samar2023-06-08T15:23:34Z Effect of fermentation on naturally occurring deoxynivalenol (DON) in Argentinean bread processing technology Deoxynivalenol Detoxification Mycotoxin Processing vomitoxin Argentina article Austria bread controlled study decomposition fermentation flour food analysis food contamination food processing France molecular stability priority journal standardization thermoregulation toxicity testing wheat Analysis of Variance Bread Chromatography, Gas Fermentation Food Handling Heat Humans Pilot Projects Time Factors Trichothecenes 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°C according to standard procedures employed in Argentinean low-technology bakeries. When the dough was fermented at 50°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 bakery 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°C. 2001 https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_0265203X_v18_n11_p1004_Samar http://hdl.handle.net/20.500.12110/paper_0265203X_v18_n11_p1004_Samar |
| institution |
Universidad de Buenos Aires |
| institution_str |
I-28 |
| repository_str |
R-134 |
| collection |
Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA) |
| topic |
Deoxynivalenol Detoxification Mycotoxin Processing vomitoxin Argentina article Austria bread controlled study decomposition fermentation flour food analysis food contamination food processing France molecular stability priority journal standardization thermoregulation toxicity testing wheat Analysis of Variance Bread Chromatography, Gas Fermentation Food Handling Heat Humans Pilot Projects Time Factors Trichothecenes |
| spellingShingle |
Deoxynivalenol Detoxification Mycotoxin Processing vomitoxin Argentina article Austria bread controlled study decomposition fermentation flour food analysis food contamination food processing France molecular stability priority journal standardization thermoregulation toxicity testing wheat Analysis of Variance Bread Chromatography, Gas Fermentation Food Handling Heat Humans Pilot Projects Time Factors Trichothecenes Effect of fermentation on naturally occurring deoxynivalenol (DON) in Argentinean bread processing technology |
| topic_facet |
Deoxynivalenol Detoxification Mycotoxin Processing vomitoxin Argentina article Austria bread controlled study decomposition fermentation flour food analysis food contamination food processing France molecular stability priority journal standardization thermoregulation toxicity testing wheat Analysis of Variance Bread Chromatography, Gas Fermentation Food Handling Heat Humans Pilot Projects Time Factors Trichothecenes |
| description |
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°C according to standard procedures employed in Argentinean low-technology bakeries. When the dough was fermented at 50°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 bakery 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°C. |
| title |
Effect of fermentation on naturally occurring deoxynivalenol (DON) in Argentinean bread processing technology |
| title_short |
Effect of fermentation on naturally occurring deoxynivalenol (DON) in Argentinean bread processing technology |
| title_full |
Effect of fermentation on naturally occurring deoxynivalenol (DON) in Argentinean bread processing technology |
| title_fullStr |
Effect of fermentation on naturally occurring deoxynivalenol (DON) in Argentinean bread processing technology |
| title_full_unstemmed |
Effect of fermentation on naturally occurring deoxynivalenol (DON) in Argentinean bread processing technology |
| title_sort |
effect of fermentation on naturally occurring deoxynivalenol (don) in argentinean bread processing technology |
| publishDate |
2001 |
| url |
https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_0265203X_v18_n11_p1004_Samar http://hdl.handle.net/20.500.12110/paper_0265203X_v18_n11_p1004_Samar |
| _version_ |
1768546207458656256 |