Abstract：
:The present study investigated the changes and conversion profiles of DON, its conjugations 3-ADON, and 15-ADON during bread making process, by spiking targeted mycotoxin standards to Fusarium mycotoxins-free wheat flour. No significant (p < 0.05) changes of DON levels were observed during dough preparation stages, including kneading, fermentation, and proofing. A reduction of DON level ranged from 4% to 14% was observed during baking process. The main thermal degradation products of DON, namely norDON A, B, C, and F were detected in the bread crust. Regarding ADONs, decreases of 20-40% for 3-ADON and 28-60% for 15-ADON were found during fermentation stage, and further losses of ADONs were observed after proofing process. Although ADONs levels gained an increase after baking. This study demonstrated that ADONs were converted to DON, while no ADONs were detectable in DON spiked samples during bread making process. The mechanism that ADONs could be converted into DON is unclear so far.
journal_name
Food Chemjournal_title
Food chemistryauthors
Wu L,Wang Bdoi
10.1016/j.foodchem.2015.03.082subject
Has Abstractpub_date
2015-10-15 00:00:00pages
509-16eissn
0308-8146issn
1873-7072pii
S0308-8146(15)00454-9journal_volume
185pub_type
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