Effects of Milling and Cooking on Deoxynivalenol in Wheat
Author Information
Author(s): Kushiro Masayo
Primary Institution: National Food Research Institute, National Agriculture and Food Research Organization
Hypothesis
How do milling and cooking processes affect the retention of deoxynivalenol (DON) in wheat?
Conclusion
Milling and cooking processes can reduce deoxynivalenol levels in wheat, but they do not completely eliminate it from final products.
Supporting Evidence
- Cleaning prior to milling can reduce deoxynivalenol levels in wheat products.
- Milling is effective in lowering deoxynivalenol levels if bran and shorts are removed.
- Cooking with larger amounts of water can significantly reduce deoxynivalenol content in foods like spaghetti and noodles.
- Deoxynivalenol is heat-stable and does not degrade significantly during baking.
Takeaway
This study looks at how cleaning, milling, and cooking wheat can help lower the harmful chemical deoxynivalenol, but it can't get rid of it completely.
Methodology
The study reviews various experiments on the effects of cleaning, milling, and cooking on deoxynivalenol levels in wheat.
Limitations
The study notes that the correlation between Fusarium head blight severity and DON content is not always consistent.
Digital Object Identifier (DOI)
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