Don toxin mennyiségének változása kovászos tésztában

Abstract

Content of DON toxin in cereals and cereal based foods is regulated because of its health risk. It is published that DON can be found in masked form what can be a source of DON formation by fermentation. The aim of this study was monitoring the changes of DON content in a longfermentation sourdough baking technology. Although no masked DON or DON derivatives were found in the flour, we have measured significance DON increase (35%) even after one day of fermentation. The source of this considerable DON increase and the influence of the amount of yeast on DON content were studied. The results show that unpublished DON precursor can be the source of DON formation in our fermentation process.