title: Effect of baking on reduction of free and hidden fumonisins in gluten-free bread.
abstract: The aim of the present work was to assess the influence of the baking process on the fumonisin content in gluten-free bread. The dough was made using two methods: without sourdough and with sourdough. Fumonisins were determined using high-performance liquid chromatography with ion-trap mass spectrometry. This study showed that the bread baking process caused a statistically significant drop in the mean concentration of free fumonisins: the reduction levels were 30 and 32% for the direct and sourdough-based methods, respectively. The lower reduction after baking was observed for hidden fumonisins: 19 and 10%, respectively. The presence of some compounds (such as proteins or starch) capable of stabilizing fumonisins during the baking process might be responsible for the observed increase in the hidden-to-free ratio from an initial 0.72 in flour to 0.83 in bread made from sourdough and to 0.95 in sourdough-free bread.
authors.affiliation: Department of Food Analysis and ‡Department of Grain Processing and Bakery, Prof. Wacław Dąbrowski Institute of Agricultural and Food Biotechnology , Rakowiecka 36, 02-532 Warsaw, Poland.
authors.forename: Marcin
authors.initials: M
authors.lastname: Bryła
authors.forename: Marek
authors.initials: M
authors.lastname: Roszko
authors.forename: Krystyna
authors.initials: K
authors.lastname: Szymczyk
authors.forename: Renata
authors.initials: R
authors.lastname: Jędrzejczak
authors.forename: Elżbieta
authors.initials: E
authors.lastname: Słowik
authors.forename: Mieczysław W
authors.initials: MW
authors.lastname: Obiedziński
mesh_terms: D001939:Bread / Q000032:analysis*; D003296:Cooking / Q000379:methods*; D005506:Food Contamination / Q000032:analysis; D037341:Fumonisins / Q000032:analysis*; D005983:Glutens / Q000032:analysis*; D006358:Hot Temperature
chemical_list: D037341:Fumonisins; D005983:Glutens
keywords: LC-IT-MS/MS; free fumonisins; hidden fumonisins; maize products; masked mycotoxins