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- Title
Effect of sourdough processing and baking on the content of enniatins and beauvericin in wheat and rye bread.
- Authors
Hu, Ling; Koehler, Peter; Rychlik, Michael
- Abstract
The occurrence of the emerging mycotoxins enniatins (ENNs) and beauvericin (BEA) has been reported in Fusarium-infected cereals. To study the effect of sourdough processing and baking on ENN B, ENN B1, and BEA concentrations, a recently developed stable isotope dilution assay for these mycotoxins was used. After milling of wheat and rye grains naturally contaminated with ENN B and ENN B1, approximately 70-82 % of the two ENNs were found in the bran fraction and the rest remained in flour. BEA was added to flour before sourdough fermentation. In an experiment on a microscale, dough was fermented for 24 h at 30 or 40 °C, which reduced part of the ENNs and BEA in particular at 40 °C. On a standard scale, mixing, resting, and proofing of the bread dough resulted in 13-19 % reduction of the ENNs compared with flour, but in no significant change of BEA. The final baking at 200 °C for 25 min led to a further decrease of the ENNs and BEA, ranging from 9 to 28 % compared with fermented dough. In case of rye sourdough bread, greater reductions of ENNs were found in crust than in crumb. For both wheat and rye flours, overall 25-41 % of ENN B, ENN B1, and BEA were reduced during the whole sourdough bread-making process.
- Subjects
SOURDOUGH bread; BEAUVERICIN; MYCOTOXINS; ENNIATINS; FUSARIUM; BAKING
- Publication
European Food Research & Technology, 2014, Vol 238, Issue 4, p581
- ISSN
1438-2377
- Publication type
Article
- DOI
10.1007/s00217-013-2133-4