Additives Affect Deoxynivalenol (Vomi toxin) Flour during Breadbaking |
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| Authors: | DILEK BOYACIO&#;LU NAVAM S HElTIARACHCHY BERT L D'APPOLONIA |
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| Affiliation: | Author D'Appolonia is with the Dept. of Cereal Science Food Technology, North Dakota State Univ., Fargo, ND 581105-5728 Author Hettiarachchy, formerly with North Dakota State Univ., is now with the Dept. of Food Science, Univ. of Arkansas, Fay-etteville, AR 72703. Author Boyacioglu's present address: Dept. of Food Engineering, Engineering Faculty, Ege Univ., Bornova, lzmir 35101, Turkey. |
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| Abstract: | 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. |
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| Keywords: | bread wheat deoxynivalenol oxidizing agents vomitoxin |
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