Suchergebnisse

International audience ; Fusarium mycotoxins are a relevant problem in the cereal supply chain at a worldwide level, being wheat, maize and barley the main contaminated crops; mould growth could happen in the pre-harvest phase and also during transport and storage due to ineffective drying conditions. Among Fusarium toxins, deoxynivalenol (DON) is considered the most important contaminant in wheat, due to its wide-spread occurrence. In the last years the European Food Safety Authority and the European Commission had frequently expressed opinions on Fusarium toxins, setting limits, regulations and guidelines in order to reduce their levels in raw materials and food commodities: in particular European legislation (Reg. 1881\2006) sets the maximum limit for deoxynivalenol in flour and bread as 750 µg/Kg and 500 µg/Kg respectively. Relatively few studies have taken into account the loss of trichothecenes during processing, focusing on how processing factors may influence their degradation. In particular, the description of DON behavior during bread-making is very difficult, since complex physic-chemical modifications occur during the transformation of raw ingredients into the final product. In the present study, we studied how DON concentration may be influenced by modifying bread-making parameters, with a special emphasis on the fermentation and baking stages, starting from a naturally contaminated flour at both pilot and industrial scales. Exploiting the power of a Design of Experiments (DoE) approach to consider the high complexity of the studied system, the obtained model shows satisfying goodness of fit and prediction, suggesting that the baking step (time/temperature ranges) is crucial for minimizing native DON level in bread.