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dc.contributor.authorVidal Corominas, Arnau
dc.contributor.authorMorales, Héctor
dc.contributor.authorSanchís Almenar, Vicente
dc.contributor.authorRamos Girona, Antonio J.
dc.contributor.authorMarín Sillué, Sònia
dc.date.accessioned2019-02-20T10:49:26Z
dc.date.available2019-02-20T10:49:26Z
dc.date.issued2014
dc.identifier.issn0956-7135
dc.identifier.urihttp://hdl.handle.net/10459.1/65756
dc.description.abstractThe fate of deoxynivalenol (DON) and ochratoxin A (OTA) during the breadmaking process was studied. In particular, toxin content was analysed in mixed baking ingredients before kneading, after fermentation and proofing, and finally after baking. Fermentation and proofing were carried out at 30 °C for 1 h, while baking was performed at different temperature levels (from 170 to 210 °C) and baking times from 45 to 135 min, in a full factorial design. DON increased from unkneaded mix to fermented dough, and decreased due to baking; this trend depended on the initial concentration of DON in the flour. The level in the bread was significantly lower than in the initial mix of ingredients. In contrast, deoxynivalenol-3-glucoside (DON-3-G) content increased both during kneading and fermentation, and also during baking. Moreover, the results confirmed the high stability of OTA as no significant change in its content could be observed as a result of the breadmaking process. As conclusion, the design of bakery product processes may help to control DON in final products, because although quite stable, its levels can be reduced to some extent. However, high levels of DON-3-G were released during baking, and this point should be further investigated. Mycotoxins have been always considered as stable compounds; however, in depth knowledge of the processing steps that may lead to some reduction (although limited) and those which can stimulate their release from conjugated forms, will definitely help in their control in finished foodstuffs.
dc.description.sponsorshipThe authors are grateful to the Spanish government (projects AGL2010-22182-C04-04 and AGL2011-24862) for the financial support. A. Vidal thanks the Spanish Government (Ministry of Education) for the pre-doctoral grant. H. Morales is grateful to the Portuguese Government. (Ministério da Ciêcia, Tecnologia e Ensino Superior; FCT Fundação para a Ciência e a Tecnologia) Grant ref. SFRH/BPD/38011/2007.
dc.format.mimetypeapplication/pdf
dc.language.isoeng
dc.publisherElsevier
dc.relationMICINN/PN2008-2011/AGL2010-22182-C04-04
dc.relationMICINN/PN2008-2011/AGL2011-24862
dc.relation.isformatofVersió postprint del document publicat a: https://doi.org/10.1016/j.foodcont.2013.11.044
dc.relation.ispartofFood Control, 2014, vol. 40, p. 234-242
dc.rightscc-by-nc-nd, (c) Elsevier, 2013
dc.rights.urihttp://creativecommons.org/licenses/by-nc-nd/4.0/
dc.subjectBread
dc.subjectFermentation
dc.subjectBaking
dc.subjectDeoxynivaleno
dc.titleStability of DON and OTA during the breadmaking process and determination of process and performance criteria
dc.typeinfo:eu-repo/semantics/article
dc.date.updated2019-02-20T10:49:28Z
dc.identifier.idgrec020567
dc.type.versioninfo:eu-repo/semantics/acceptedVersion
dc.rights.accessRightsinfo:eu-repo/semantics/openAccess
dc.identifier.doihttps://doi.org/10.1016/j.foodcont.2013.11.044


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cc-by-nc-nd, (c) Elsevier, 2013
Except where otherwise noted, this item's license is described as cc-by-nc-nd, (c) Elsevier, 2013