title: Effect of fermentation on naturally occurring deoxynivalenol (DON) in Argentinean bread processing technology.
abstract: The stability of naturally occurring DON was evaluated during the fermentation stage of the bread-making process on a pilot scale. Two different products, French bread and Vienna bread, were prepared with naturally contaminated wheat flour (150 mg kg(-1)) under controlled experimental conditions. Dough was fermented at 30, 40 and 50 degrees C according to standard procedures employed in Argentinean low-technology bakeries. When the dough was fermented at 50 degrees C, the maximum reduction was 56% for the Vienna bread, with French bread being reduced by 41%. DON reduction during bread-making occurs not only in the baker due to thermal decomposition, but also during the fermentation step. The Argentinean traditional bread-making process might reduce DON levels during the fermentation stages if the dough is leavened at temperatures > 30 degrees C.
authors.affiliation: Departamento de Química Orgánica, Facultad de Ciencias Exactas y Naturales, UBA, Argentina.
authors.forename: M M
authors.initials: MM
authors.lastname: Samar
authors.forename: M S
authors.initials: MS
authors.lastname: Neira
authors.forename: S L
authors.initials: SL
authors.lastname: Resnik
authors.forename: A
authors.initials: A
authors.lastname: Pacin
mesh_terms: D000704:Analysis of Variance; D001939:Bread / Q000032:analysis*; D002849:Chromatography, Gas / Q000379:methods; D005285:Fermentation; D005511:Food Handling / Q000379:methods*; D006358:Hot Temperature; D006801:Humans; D010865:Pilot Projects; D013997:Time Factors; D014255:Trichothecenes / Q000032:analysis*
chemical_list: D014255:Trichothecenes; C007262:deoxynivalenol