Effect of breadmaking process on mycotoxin content in white and whole wheat breads

Abstract

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.

Understanding whole‐wheat flour and its effect in breads: A review

“…Nonetheless, Tibola et al. (2018) have shown that DON levels are reduced in significant percentages (39% and 49%) in final breads when comparing with both WWF and refined flours. To further reduce the presence of these toxins, it may be interesting to increase baking times or temperatures (Vidal, Sanchis, Ramos, & Marín, 2015).…”

“…It has also been proved that the usage of common enzymes (such as xylanases and amylases) in bread-making processes can increase DON levels in the obtained breads (Vidal, Sanchis, Ramos, & Marín, 2017). Nonetheless, Tibola et al (2018) have shown that DON levels are reduced in significant percentages (39% and 49%) in final breads when comparing with both WWF and refined flours. To further reduce the presence of these toxins, it may be interesting to increase baking times or temperatures (Vidal, Sanchis, Ramos, & Marín, 2015).…”

Mycotoxins: Biotransformation and Bioavailability Assessment Using Caco-2 Cell Monolayer

“…Thus, mycotoxins can contaminate a variety of foodstuffs, such as grain-based products (wheat, oats, barley, maize, and rye), nuts, dried fruits, spices, cocoa, coffee, beer, wine, fruits, meat, and animal products (eggs, milk, and cheese) [ 14 , 46 , 47 , 48 , 49 , 50 ]. Some mycotoxins are thermostable, allowing them to endure most food processes [ 51 ]. DON is stable up to 120–180 °C and was degraded after 40 min at 210 °C [ 52 ].…”

“…For ZEA, heat treatment at temperatures up to 160 °C had no significant effect and 85% reduction of the toxin concentration in barley flours was achieved after 60 min at 220 °C [ 53 ]. DON content in whole and white breads decreased by 49% and 39%, respectively, compared to the original flours [ 51 ]. According to Generotti et al [ 54 ], increasing pH and baking time in an acceptable technological range can reduce DON concentration in the final product [ 54 ].…”

“…Ingestion of contaminated food is considered as a major route for exposure to many mycotoxins [ 51 ]. Upon ingestion, mycotoxins may induce local toxicity or cross the intestinal barrier to enter the bloodstream and reach target organs [ 2 ].…”