Stability of DON and OTA during the breadmaking process and determination of process and performance criteria

Abstract

The fate of deoxynivalenol (DON) and ochratoxin A (OTA) during the breadmaking process was studied. In particular, toxin content was analysed in mixed baking ingredients before kneading, after fermentation and proofing, and finally after baking. Fermentation and proofing were carried out at 30 C for 1 h, while baking was performed at different temperature levels (from 170 to 210 C) and baking times from 45 to 135 min, in a full factorial design. DON increased from unkneaded mix to fermented dough, and decreased due to baking; this trend depended on the initial concentration of DON in the flour. The level in the bread was significantly lower than in the initial mix of ingredients. In contrast, deoxynivalenol-3-glucoside (DON-3-G) content increased both during kneading and fermentation, and also during baking. Moreover, the results confirmed the high stability of OTA as no significant change in its content could be observed as a result of the breadmaking process. As conclusion, the design of bakery product processes may help to control DON in final products, because although quite stable, its levels can be reduced to some extent. However, high levels of DON-3-G were released during baking, and this point should be further investigated. Mycotoxins have been always considered as stable compounds; however, in depth knowledge of the processing steps that may lead to some reduction (although limited) and those which can stimulate their release from conjugated forms, will definitely help in their control in finished foodstuffs.

Stability of Ochratoxin a During Bread Making Process

“…; Scudamore 2005; Vidal et al . ). Autoclaving oatmeal with 50% water resulted in 74% reduction of OTA, while autoclaving dry oatmeal or rice cereal showed reduction by up to 86–87.5% (Trenk et al .…”

“…The eluate was dried under nitrogen stream at 40C, and the dry residue was re‐ dissolved in 0.5 mL of a mixture of acetonitrile: water: acetic acid (57: 41: 2) (Vidal et al . ).…”

From Field to Table: A Review on the Microbiological Quality and Safety of Wheat‐Based Products

“…Kostelanska et al (2011) reported that DON content in bread crumb barely decreased, whereas degradation of DON content took place mostly in the bread crust as it reached the highest temperature. Although some published studies indicate a slight reduction in some mycotoxins, the extent of the reduction in the final product may depend on fermentation and baking temperatures, baking times, loaf size, and the type of mycotoxin (Vidal et al 2014b). However, Subirade (1996 demonstrated that baking of biscuits resulted in the destruction or immobilization of about two-thirds of the toxin.…”

“…During dough proofing, some authors reported an increase in DON levels (Vidal et al 2014b). Ochratoxin has been shown to be stable during breadmaking, with no apparent reduction (Scudamore et al 2003;Vidal et al 2014b). Kostelanska et al (2011) reported that DON content in bread crumb barely decreased, whereas degradation of DON content took place mostly in the bread crust as it reached the highest temperature.…”

Evaluation on levels and conversion profiles of DON, 3-ADON, and 15-ADON during bread making process

“…Also,Vidal et al, (2014) analyzed the 310 changes of ADONs (although with a low concentration, approximately 4%-5% of 311 DON level) in some samples at random, and concluded that the precursors 312 disappeared during fermentation. In the present study, the further decrease during 313 proofing step suggested that the conversion profile of ADONs was related to the 314 reaction time, as a larger decrease was found during proofing process compared to 315 fermentation stage.…”