RESEARCH ARTICLE
Effect of breadmaking process on mycotoxin content in white and whole wheat breads
Casiane Salete Tibola,
Martha Zavariz de Miranda,
Flávia Fernandes Paiva,
José Mauricio Cunha Fernandes,
Eliana Maria Guarienti, Marcio Nicolau,
Corresponding Author
Casiane Salete Tibola
Embrapa Trigo, Passo Fundo, RS, Brazil
Correspondence
Casiane Salete Tibola, Embrapa Trigo, Rodovia BR-285, km 294, C.P. 3081, Passo Fundo, RS, Brazil 99001-970.
Email: [email protected]
Search for more papers by this authorMartha Zavariz de Miranda
Embrapa Trigo, Passo Fundo, RS, Brazil
Search for more papers by this authorFlávia Fernandes Paiva
Department of Agroindustrial Science and Technology, Federal University of Pelotas, Capão do Leão, RS, Brazil
Search for more papers by this authorJosé Mauricio Cunha Fernandes
Embrapa Trigo, Passo Fundo, RS, Brazil
Search for more papers by this authorCasiane Salete Tibola,
Martha Zavariz de Miranda,
Flávia Fernandes Paiva,
José Mauricio Cunha Fernandes,
Eliana Maria Guarienti, Marcio Nicolau,
Corresponding Author
Casiane Salete Tibola
Embrapa Trigo, Passo Fundo, RS, Brazil
Correspondence
Casiane Salete Tibola, Embrapa Trigo, Rodovia BR-285, km 294, C.P. 3081, Passo Fundo, RS, Brazil 99001-970.
Email: [email protected]
Search for more papers by this authorMartha Zavariz de Miranda
Embrapa Trigo, Passo Fundo, RS, Brazil
Search for more papers by this authorFlávia Fernandes Paiva
Department of Agroindustrial Science and Technology, Federal University of Pelotas, Capão do Leão, RS, Brazil
Search for more papers by this authorJosé Mauricio Cunha Fernandes
Embrapa Trigo, Passo Fundo, RS, Brazil
Search for more papers by this authorAbstract
Background and objectives
Fusarium graminearum may reduce the wheat flour yield, technological quality, and breadmaking performance. The objective was to evaluate the effect of breadmaking on the mycotoxin content in white and whole wheat breads to obtain information about the safety of wheat products. The wheat samples were contaminated via the addition of Fusarium-damaged kernels to produce different levels of deoxynivalenol (DON), ranging from <500 to >5,000 μg/kg.
Findings
Because of the breadmaking process, a significant reduction in the DON concentration was observed in both the white and whole wheat breads at the upper DON levels (>2,000 μg/kg) compared with the flours. The DON reduction was 49% and 39%, respectively, in whole and white breads, compared with the original flours. ZON was only detected in the two higher levels of DON in the whole wheat flour (mean 33.1 μg/kg) and in the two whole wheat breads (mean 42.4 μg/kg).
Conclusions
The breadmaking process can be a complementary strategy to reduce the mycotoxin content in wheat products.
Significance and novelty
These results are important for wheat supply chain to meet the legislation requirements and to produce safer foods.
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