Effect of fermentation on naturally occurring deoxynivalenol (DON) in Argentinean bread processing technology

The stability of naturally occurring DON was evaluated during the fermentat ion stage of the bread-making process on a pilot scale. Two different produ cts, French bread and Vienna bread, were prepared with naturally contaminat ed wheat flour (150 mg kg(-1)) under controlled experimental conditions. Do ugh was fermented at 30, 40 and 50 degreesC according to standard procedure s employed in Argentinean low-technology bakeries. When the dough was ferme nted at 50 degreesC, the maximum reduction was 56% for the Vienna bread, wi th French bread being reduced by 41%. DON reduction during bread-making occ urs not only in the bakery due to thermal decomposition, but also during th e fermentation step. The Argentinean traditional bread-making process might reduce DON levels during the fermentation stages if the dough is leavened at temperatures > 30 degreesC.