Additives Affect Deoxynivalenol (Vomi toxin) Flour during Breadbaking

This is the authors' abstract. We don't add key points for this paper.

The effects of oxidizing (potassium bromate and L‐ascorbic acid) and reducing (sodium bisulfite and L‐cysteine) agents, and ammonium phosphate, at varying levels, on deoxynivalenol (DON; vomitoxin: 3,7,15‐trihydroxy‐12,13‐epoxytrichothec‐9 en‐8 one) in whole wheat flour were investigated during breadbaking. Baking of flour containing 3.13 μg/g DON brought about 7.0% toxin reduction in bread. Sodium bisulfite (25 and 50 μg/g) L‐cysteine (10, 40, and 90 μg/g and ammonium phosphate (1,000 μg/g) were moderately effective in reducing DON level in bread (38.0 to 46.0% ). Potassium bromate (25 and 75 μg/g) and L‐ascorbic acid (50 μg/g) had no effect.