ADDITIVES AFFECT DEOXYNIVALENOL (VOMITOXIN) FLOUR DURING BREADBAKING

被引：39

作者：

BOYACIOGLU, D ^{[1
]}

HETTIARACHCHY, NS ^{[1
]}

DAPPOLONIA, BL ^{[1
]}

机构：

[1] N DAKOTA STATE UNIV,DEPT CEREAL SCI FOOD TECHNOL,FARGO,ND 58105

来源：

JOURNAL OF FOOD SCIENCE | 1993年 / 58卷 / 02期

关键词：

BREAD; WHEAT; DEOXYNIVALENOL; OXIDIZING AGENTS; VOMITOXIN;

D O I：

10.1111/j.1365-2621.1993.tb04288.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

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 mug/g DON brought about 7.0% toxin reduction in bread. Sodium bisulfite (25 and 50 mug/g) and L-cysteine (10, 40, and 90 mug/g and ammonium phosphate (1,000 mug/g) were moderately effective in reducing DON level in bread (38.0 to 46.0%). Potassium bromate (25 and 75 mug/g) and L-ascorbic acid (50 mug/g) had no effect.

引用

页码：416 / 418

页数：3

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