DON levels were determined at each step of the bread making: dough before fermentation, dough after fermentation, and baked bread. For each bread several slices were cut and samples were taken from the crumb and the crust.
For the determination of DON in dough and bread samples, five grams were extracted with 40 mL of Milli-Q water using an Ultraturrax homogenizer for 3 min.
Quantification of DON was performed by measuring peak areas at DON retention time, and comparing them with the relevant calibration curve.
To facilitate the comparison of the DON levels in the different samples taken during the bread making process, results were expressed on a dry matter basis. After cooling, the moisture content was determined by weight loss and the mycotoxin content expressed on a dry matter basis according to the formula:.
Average moisture contents were Results from mycotoxin analyses were subjected to descriptive and comparative statistics according to Sachs [ 27 ].
Fisher PLSD test was used when significant differences were found among means. Mycotoxins are considered to be very stable molecules but because of their toxic effects, information about their stability in thermal processes and potential inactivation procedures is needed. Quite different results concerning the fate of DON during bread making have been reported in the literature to date. The discrepancies between the findings reported in these different studies may be due in large part to the analytical methods employed, the differences in the experimental conditions employed and the concentration and source of toxin.
National Center for Biotechnology Information , U. Journal List Toxins Basel v. Toxins Basel. Published online Jan Find articles by Marta Herrera.
Author information Article notes Copyright and License information Disclaimer. This article has been cited by other articles in PMC. Abstract Deoxynivalenol DON, vomitoxin is a type-B trichothecene mycotoxin produced by several field fungi such as Fusarium graminearum and Fusarium culmorum and known to have various toxic effects.
Keywords: deoxynivalenol, bread making, wheat germ. Introduction Wheat bread is a staple food prepared by baking a dough of flour and water usually leavened with yeast, which is widely consumed around the world [ 1 ].
Open in a separate window. Figure 1. Experimental Section 3. Statistical Analyses Results from mycotoxin analyses were subjected to descriptive and comparative statistics according to Sachs [ 27 ]. Conclusions Mycotoxins are considered to be very stable molecules but because of their toxic effects, information about their stability in thermal processes and potential inactivation procedures is needed.
Conflicts of Interest The authors declare no conflict of interest. References 1. Dewettinck K. Nutritional value of bread: Influence of processing, food interaction and consumer perception. We use cookies on our website to give you the most relevant experience by remembering your preferences and repeat visits. Manage consent. Close Privacy Overview This website uses cookies to improve your experience while you navigate through the website.
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But opting out of some of these cookies may affect your browsing experience. It definitely adds a soft sweet wheat flavor, without the heavy flavor of wheat bran and changes the flavor of the bread even at this small amount.
But most noticeably it adds a fine spray of tiny crunchies through out specially on the crust. I like it. Definitely a welcome change or addition. Since I don't have to adapt this current recipe at all. Skip to main content. You are here Home » Forums » General » Misc. January 4, - pm. If I want to add it baking bread, how should I do this?
I would great welcome and appreciate your experiences using this ingredient. Blend in extract and zest. Mix on low speed, adding half of the combined dry ingredients; mix just until blended. Add yogurt followed by remaining dry ingredients and mix until well blended. Spoon batter into pan, smoothing the top. Bake minutes or until a wooden pick inserted in center comes out clean.
Cool cake in pan on wire rack 5 minutes. Run a knife between edges of cake and pan to loosen: invert cake onto rack. Turn cake right side up onto cake plate: cool completely. To serve, sprinkle with powdered sugar. Garnish with berries if desired.
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