Next Article in Journal
Report of the IVth Workshop of the Spanish National Network on Mycotoxins and Toxigenic Fungi and Their Decontamination Processes (MICOFOOD), Held in Pamplona, Spain, 29–31 May 2019
Next Article in Special Issue
Biological Control of Citrus Postharvest Phytopathogens
Previous Article in Journal
Dinophysis Toxins: Distribution, Fate in Shellfish and Impacts
Previous Article in Special Issue
Phytochemicals of Apple Pomace as Prospect Bio-Fungicide Agents against Mycotoxigenic Fungal Species—In Vitro Experiments
Open AccessArticle

Reduction of Deoxynivalenol in Wheat with Superheated Steam and Its Effects on Wheat Quality

National Engineering Laboratory for Wheat and Corn Further Processing, Henan University of Technology, Zhengzhou 450001, China
*
Author to whom correspondence should be addressed.
Toxins 2019, 11(7), 414; https://doi.org/10.3390/toxins11070414
Received: 16 May 2019 / Revised: 12 July 2019 / Accepted: 15 July 2019 / Published: 16 July 2019
(This article belongs to the Special Issue Novel Approaches to Minimising Mycotoxin Contamination)
Deoxynivalenol (DON) is the most commonly found mycotoxin in scabbed wheat. In order to reduce the DON concentration in scabbed wheat with superheated steam (SS) and explore the feasibility to use the processed wheat as crisp biscuit materials, wheat kernels were treated with SS to study the effects of SS processing on DON concentration and the quality of wheat. Furthermore, the wheat treated with SS were used to make crisp biscuits and the texture qualities of biscuits were measured. The results showed that DON in wheat kernels could be reduced by SS effectively. Besides, the reduction rate raised significantly with the increase of steam temperature and processing time and it was also affected significantly by steam velocity. The reduction rate in wheat kernels and wheat flour could reach 77.4% and 60.5% respectively. In addition, SS processing might lead to partial denaturation of protein and partial gelatinization of starch, thus affecting the rheological properties of dough and pasting properties of wheat flour. Furthermore, the qualities of crisp biscuits were improved at certain conditions of SS processing. View Full-Text
Keywords: deoxynivalenol; wheat; superheated steam; wheat quality; crisp biscuit deoxynivalenol; wheat; superheated steam; wheat quality; crisp biscuit
Show Figures

Graphical abstract

MDPI and ACS Style

Liu, Y.; Li, M.; Bian, K.; Guan, E.; Liu, Y.; Lu, Y. Reduction of Deoxynivalenol in Wheat with Superheated Steam and Its Effects on Wheat Quality. Toxins 2019, 11, 414.

Show more citation formats Show less citations formats
Note that from the first issue of 2016, MDPI journals use article numbers instead of page numbers. See further details here.

Article Access Map by Country/Region

1
Back to TopTop