title: Vomitoxin and zearalenone content of soft wheat flour milled by different methods.
abstract: Given the prominence and the growing importance of mycotoxins in human and animal health, and particularly of vomitoxin and zearalenone in people who use wheat and wheat products as their staple diet, we investigated two different types of wheat milling. Wheat produced according to good manufacturing practice related to mycotoxin risks (from sowing to harvesting) was used to compare the vomitoxin and zearalenone content of soft wheat flour, following the use of two different types of milling, traditional milling with a stone mill and modern milling with a roller mill. Moreover, the vomitoxin and zearalenone content was also evaluated in commercial stone-milled and roller-milled flours. Our results show that stone milling reduced vomitoxin and zearalenone content in flours, compared with the use of the roller-mill system.
authors.affiliation: Studio Analisi Alimentari, Via XXV aprile 2, 06014 Montone (PG), Italy. palpacelli@tin.it
authors.forename: Valentino
authors.initials: V
authors.lastname: Palpacelli
authors.forename: Luca
authors.initials: L
authors.lastname: Beco
authors.forename: Maurizio
authors.initials: M
authors.lastname: Ciani
mesh_terms: D003257:Consumer Product Safety; D005433:Flour / Q000032:analysis*; D005511:Food Handling / Q000295:instrumentation* / Q000379:methods*; D005516:Food Microbiology; D006801:Humans; D014255:Trichothecenes / Q000032:analysis*; D015025:Zearalenone / Q000032:analysis*
chemical_list: D014255:Trichothecenes; D015025:Zearalenone; C007262:deoxynivalenol