Impact of <i>Fusarium spp.</i> infection of bread wheat (<i>Triticum aestivum</i> L.) on composition and quality of flour in association with EU maximum level for deoxynivalenol
DOI:
https://doi.org/10.5073/JABFQ.2015.088.025Keywords:
Wheat, Fusarium graminearum, deoxynivalenol, mycotoxins, processing, millingAbstract
Contamination of grain with mycotoxins such as deoxynivalenol (DON) is the major threat after Fusarium head blight (FHB) infection of wheat, however technological quality can also be impaired. The European Union has established maximum levels (ML) of DON for wheat grain and foodstuffs. The composition (starch, gluten proteins) and quality (protein content, sedimentation value, wet gluten, water absorption, mixing properties of dough, baking volume) of 72 flour Type 550 samples from two years either fulfilling or exceeding ML of 0.75 mg kg-1 were investigated. DO content of flours ranged widely from below limit of quantification to 11.84 mg kg-1. Aside from a slight loss of loaf shape in flours highly exceeding ML, no negative effect on composition and quality of flour was observed in flours exceeding ML compared to those fulfilling ML. A significant decrease in total glutenin and LMW-GS content did not correlate with any quality trait. Hence, if flours fulfill ML for DON, reduced technological quality due to FHB is not significant.
Downloads
Published
Issue
Section
License
From Volume 92 (2019) on, the content of the journal is licensed under the Creative Commons Attribution 4.0 License. Any user is free to share and adapt (remix, transform, build upon) the content as long as the original publication is attributed (authors, title, year, journal, issue, pages) and any changes are labelled.
The copyright of the published work remains with the authors. If you want to use published content beyond what the CC-BY license permits, please contact the corresponding author, whose contact information can be found on the last page of the respective article. In case you want to reproduce content from older issues (before CC BY applied), please contact the corresponding author to ask for permission.