Residues of Fusarium Mycotoxins, Nivalenol, Deoxynivalenol and Zearalenone, in Wheat and Processed Food After Milling and Baking

Toshitsugu TANAKA; Akihiko HASEGAWA; Susumu YAMAMOTO; Yukio MATSUKI; Yoshio UENO

doi:10.3358/shokueishi.27.653

Residues of Fusarium Mycotoxins, Nivalenol, Deoxynivalenol and Zearalenone, in Wheat and Processed Food After Milling and Baking

Toshitsugu TANAKA, Akihiko HASEGAWA, Susumu YAMAMOTO, Yukio MATSUKI, Yoshio UENO

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Keywords: Fusarium mycotoxins, mycotoxins, nivalenol, deoxynivalenol, zearalenone, milling, baking, wheat, wheat flour

JOURNAL FREE ACCESS

1986 Volume 27 Issue 6 Pages 653-655_1

DOI https://doi.org/10.3358/shokueishi.27.653

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Abstract

About 30% and 60% of nivalenol and deoxynivalenol, respectively, and less than 10% of zearalenone in naturally contaminated wheat remained after the wheat flour milling process. However, their contents in bran were 2.4-3.4 times those of the original wheat. The baking process (170°C for 30min) did not affect the amounts of these toxins in either naturally contaminated flour or spiked flour.

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