Department of Food Analysis and ‡Department of Grain Processing and Bakery, Prof. Wacław Dąbrowski Institute of Agricultural and Food Biotechnology , Rakowiecka 36, 02-532 Warsaw, Poland.
J Agric Food Chem. 2014 Oct 22;62(42):10341-7. doi: 10.1021/jf504077m. Epub 2014 Oct 13.
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.
本研究旨在评估烘焙过程对无麸质面包中伏马菌素含量的影响。面团采用两种方法制作：无发酵剂和有发酵剂。使用高效液相色谱-离子阱质谱法测定伏马菌素。研究表明，面包烘焙过程使游离伏马菌素的平均浓度呈统计学显著下降：直接法和发酵剂法的降低水平分别为 30%和 32%。烘焙后隐藏伏马菌素的降低幅度较低：分别为 19%和 10%。在烘焙过程中，一些化合物（如蛋白质或淀粉）可能具有稳定伏马菌素的能力，这可能是导致隐藏伏马菌素与游离伏马菌素的比例从面粉中的初始 0.72 增加到发酵剂法面包中的 0.83 以及增加到无发酵剂法面包中的 0.95 的原因。
