Milling technological experiments to reduce Fusarium toxin contamination in wheat

• Main Authors: Véha A., Szabó P., Bartók T., Gyimes E.
• Format: Article
• Language: English
• Published: Sciendo 2015-01-01
• Series: Acta Universitatis Sapientiae: Alimentaria
• Subjects: wheat kernel; don toxin; scalping; debranning
• Online Access: https://doi.org/10.1515/ausal-2015-0004

We examine 4 different DON-toxin-containing (0.74 - 1.15 - 1.19 - 2.14 mg/kg) winter wheat samples: they were debranned and undebranned, and we investigated the flour’s and the by-products’ (coarse, fine bran) toxin content changes. SATAKE lab-debranner was used for debranning and BRABENDER lab-mill for the milling process. Without debranning, two sample flours were above the DON toxin limit (0.75 mg/kg), which are waste. By minimum debranning (and minimum debranning mass loss; 6-8%), our experience with whole flour is that the multi-stage debranning measurement significantly reduces the content of the flour’s DON toxin, while the milling by-products, only after careful consideration and DON toxin measurements, may be produced for public consumption and for feeding.