| Summary: | The aim of this work was to investigate DON in wheat with Acoustic and ELISA methods, and look if in biotechnological processes such as the sourdough bread making process and the bio-ethanol fermentation process have influence on the amount of DON in dough and bread and on the DON content in DDGS (Distillers Dried Grains with Solubles) as residue of the bio-ethanol process which is used for feed purposes.
A collection of wheat has been taken from the Lithuanian Agriculture Institute at Dotnuva and the DON content has been determined by Acoustic and ELISA methods. Both methods are in reasonable correlation with each other (R2 = 0,735) and applied on the raw material wheat.
The aim of the second part of the study was to apply different sourdough bacteria (L. bulgaricus and L. acidophilus) in the bread making process and to determine the DON content in dough and bread with the ELISA method. The reduction of DON was noticed in both Lactobacillus applications but was the best by applying L. bulgaricus.
The pH had no influence on the detoxification process in the dough.
In the third part of the study the bio-alcohol fermentation process showed that with an optimal mixture of amylase- glucoamylase respectively an enzyme preparation (Vilzim SKK 350 AV) a good reduction of DON in DDGS could be obtained. (44, 5%)
With these results it is recommended as to use sourdough processes in the manufacture of bread in Lithuania which is already common practice to reduce DON in bread and... [to full text]
|
|---|
