Additives Affect Deoxynivalenol (Vomi toxin) Flour during Breadbaking
Authors:
- Dilek BoyacioğluDBDilek Boyacioğlu
- NAVAM S. HElTIARACHCHYNHNAVAM S. HElTIARACHCHY
- Bert L. D'APpoloniaBDBert L. D'APpolonia
- 1 March 1993
- journal article
- Published by Wiley in Journal of Food Science
- Vol. 58 (2) , 416-418
Abstract
The effects of oxidizing (potassium bromate and L‐ascorbic acid) and reducing (sodium bisulfite and L‐cysteine) agents, and ammonium phosphate, at varying levels, on deoxynivalenol (DON; vomitoxin: 3,7,15‐trihydroxy‐12,13‐epoxytrichothec‐9 en‐8 one) in whole wheat flour were investigated during breadbaking. Baking of flour containing 3.13 μg/g DON brought about 7.0% toxin reduction in bread. Sodium bisulfite (25 and 50 μg/g) L‐cysteine (10, 40, and 90 μg/g and ammonium phosphate (1,000 μg/g) were moderately effective in reducing DON level in bread (38.0 to 46.0% ). Potassium bromate (25 and 75 μg/g) and L‐ascorbic acid (50 μg/g) had no effect.Keywords
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