Reduction of Deoxynivalenol in Wheat with Superheated Steam and Its Effects on Wheat Quality

Abstract

Deoxynivalenol (DON) is the most commonly found mycotoxin in scabbed wheat. In order to reduce the DON concentration in scabbed wheat with superheated steam (SS) and explore the feasibility to use the processed wheat as crisp biscuit materials, wheat kernels were treated with SS to study the effects of SS processing on DON concentration and the quality of wheat. Furthermore, the wheat treated with SS were used to make crisp biscuits and the texture qualities of biscuits were measured. The results showed that DON in wheat kernels could be reduced by SS effectively. Besides, the reduction rate raised significantly with the increase of steam temperature and processing time and it was also affected significantly by steam velocity. The reduction rate in wheat kernels and wheat flour could reach 77.4% and 60.5% respectively. In addition, SS processing might lead to partial denaturation of protein and partial gelatinization of starch, thus affecting the rheological properties of dough and pasting properties of wheat flour. Furthermore, the qualities of crisp biscuits were improved at certain conditions of SS processing.

A Comparative Study on Deoxynivalenol Mycotoxin Level in Wheat Flour and Bread Samples

“…In the present study, the highest level of contamination with DON in the bread samples was 0.78 μg/kg, which is not high compared to the permissible limit [6]. The DON is released under the influence of digestive enzymes and increases the amount of toxin in the dough, but in the lat-er stages of cooking and under heating, a large amount of DON toxin is decomposed [13]. The processes of peeling or bleaching of wheat as well as the milling process can be effective in reducing the contamination of wheat flours [14].…”

Key Global Actions for Mycotoxin Management in Wheat and Other Small Grains

“…If bran is included in the breakfast cereal, then the toxin loss is 10–20% of that in the grain. Superheated steam (160–265 °C) can reduce DON by 25–75% in whole grain and by 25–60% in flour depending on temperature and the length of time of exposure to the steam [ 374 , 375 ]. Temperatures < 160° do not significantly reduce toxin levels [ 375 ].…”

Unbalanced Roles of Fungal Aggressiveness and Host Cultivars in the Establishment of the Fusarium Head Blight in Bread Wheat

“…F. graminearum is the most prominent causal agent of the FHB in Europe, Canada, and United States (McMullen et al, 1997;Brennan et al, 2003;Steiner et al, 2017). Severe outbreaks regularly result in significant yield losses (Parry et al, 1995;Xu and Nicholson, 2009;McMullen et al, 2012;Chen et al, 2019), as well as altering nutritional grain quality and inducing a major health problem throughout the food chain via grain contamination by mycotoxins (Liu et al, 2019). DON is the most commonly found toxin in cereals (Placinta et al, 1999).…”