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  • Title: Effect of baking on reduction of free and hidden fumonisins in gluten-free bread.
    Author: Bryła M, Roszko M, Szymczyk K, Jędrzejczak R, Słowik E, Obiedziński MW.
    Journal: J Agric Food Chem; 2014 Oct 22; 62(42):10341-7. PubMed ID: 25265293.
    Abstract:
    The aim of the present work was to assess the influence of the baking process on the fumonisin content in gluten-free bread. The dough was made using two methods: without sourdough and with sourdough. Fumonisins were determined using high-performance liquid chromatography with ion-trap mass spectrometry. This study showed that the bread baking process caused a statistically significant drop in the mean concentration of free fumonisins: the reduction levels were 30 and 32% for the direct and sourdough-based methods, respectively. The lower reduction after baking was observed for hidden fumonisins: 19 and 10%, respectively. The presence of some compounds (such as proteins or starch) capable of stabilizing fumonisins during the baking process might be responsible for the observed increase in the hidden-to-free ratio from an initial 0.72 in flour to 0.83 in bread made from sourdough and to 0.95 in sourdough-free bread.
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