Fates of deoxynivalenol and deoxynivalenol-3-glucoside during bread and noodle processing

The fates of deoxynivalenol (DON) and deoxynivalenol-3-glucoside (D3G) in the manufacture of bread and noodles were investigated. Wheat flour samples contaminated with DON and D3G were processed into bread and noodles, and DON and D3G levels at each step were estimated by UPLC-MS/MS. DON levels in baked bread were almost double those in flour (P < 0.05), whereas D3G levels in baked bread were significantly (P < 0.05) lower. The increase in DON and decrease of D3G started from fermentation. This study confirmed that DON increases during bread production and that D3G decreases. DON and D3G concentrations in noodles decreased after cooking due to leaching of the mycotoxins into the cooking water. Retention levels of DON and D3G from flour to cooked Asian noodles were nearly 50% and 20%, respectively, of the original levels. Thus changes in DON and D3G levels during noodle dough fermentation were opposite that for bread. Moreover, DON levels were increased after the noodle dough extrusion, whereas D3G levels were decreased by 79% (P < 0.05).