Characterizing effects of fermentation and baking on the deoxynivalenol content of rolls

摘要: The effects of fermentation and baking on the deoxynivalenol (DON) contamination level rolls prepared with contaminated wheat flour were studied. Contaminated was obtained from a field experiment where heads inoculated at anthesis using Fusarium graminearum macroconidial suspension. DON dough decreased linearly by 45 % within (32°C, 75 relative humidity) period 90 min. decrease content in due to not related yeast, starch or gluten. contents flour/ water mixtures under conditions, whereas no effect observed if omitted. After centrifugation flour/water mixtures, supernatant, but sediment, suggesting that yet unidentified water-soluble compound responsible for reduction during fermentation. almost time (0 - 20 min) it significantly affected temperature (220 vs. 250 °C). an average rate 0.35 ′ 0.05 mg kg 1 dry mass min . Fermentation similar extent, combination both processes (fermentation subsequent baking) did result better than one steps alone. latter suggests compound(s) is/are heat stable. crust, whole differ distribution yeast.