Agricultural and Biological Sciences
6 years ago

Breadmaking process reduces harmful mycotoxins in wheat products by 49%.

Cereal Chemistry
Effect of breadmaking process on mycotoxin content in white and whole wheat breads
Casiane Salete Tibola, M. Z. de Miranda, Flávia Fernandes Paiva, J. M. C. Fernandes, E. M. Guarienti, Márcio Nicolau

Paper Summary

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The study looked at how making bread affects the levels of a harmful substance called deoxynivalenol (DON) in white and whole wheat bread. They found that the breadmaking process actually reduced the amount of DON in the bread compared to the flour used to make it. At higher levels of DON, the reduction was around 49% in whole wheat bread and 39% in white bread. Another harmful substance called ZON was only found in higher levels of DON in whole wheat products. This shows that making bread can help make wheat products safer by lowering the levels of these harmful substances.