Kinetics of Fumonisins B₁ and B₂, Deoxynivalenol, and Deoxynivalenol-3-β-d-glucoside during Baking of Wheat–Maize Bread

Deoxynivalenol (DON), B-type fumonisins (FBs), and deoxynivalenol-3-β-d-glucoside (DON-3-Glu) are mycotoxins synthesized by Fusarium species that infect wheat and maize. Mycotoxins pose a food safety problem due to their toxicity. This work studied the evolution of DON, FBs, and DON-3-Glu levels, alongside their kinetics, to develop predictive tools for their fate during baking. Maize–wheat (40–60%) flour was contaminated with 1433.17 ± 43.40 μg DON/kg and 1383.52 ± 31.44 μg FBs/kg. Bread loaves were baked from 160 to 220 °C, over seven time periods. Samples were analyzed by HPLC. At the end of baking, DON decreased by 21–33%, FB1 by 45–66%, and FB2 by 33–53%. By contrast, DON-3-Glu increased by 201–696%. Baking may be enough to meet maximum legal limits for FBs but may not ensure safe DON levels. All mycotoxin variations followed first-order kinetics. The derived parameters can be used to predict their fate under various conditions, ensuring food safety and product quality.