Effect of bread processing conditions on the zearalenone content of contaminated wheat flour

Abstract

AbstractBackground and ObjectivesZearalenon (ZEA) is a nonsteroidal estrogenic mycotoxin that causes reproductive and sexual problems. In the present study, the effect of bread‐making on the ZEA content of samples was investigated. The wheat flour was contaminated with standard ZEA solution. The dough was proofed at 30, 60, and 90 min and baked at 150, 185, and 220°C. The ZEA content in samples was extracted and determined by HPLC.FindingsZEA of dough was reduced by 13.27%, 23.52%, and 35.27% after 30, 60, and 90 min of fermentation, respectively. A slight reduction in ZEA observed in the product baked at 150°C, but heating at 220°C had a great impact on reducing ZEA. 63.23% reduction in the ZEA content of the sample was observed during 90 min of fermentation and baking at 220°C.ConclusionsAppropriate bread‐making conditions, according to the production requirements of each product, have a significant impact on reducing the ZEA content of produced bread with contaminated wheat flour.Significance and NoveltyLonger fermentation time (30–90 min) was more effective in reducing ZEA content in baked bread than baking at 150°C; however, higher baking temperatures (185°C or higher) was more effective than longer fermentation time.