National Engineering Laboratory for Wheat and Corn Further Processing, Henan University of Technology, Zhengzhou 450001, China.
Toxins (Basel). 2019 Jul 16;11(7):414. doi: 10.3390/toxins11070414.
Deoxynivalenol (DON) is the most commonly found mycotoxin in scabbed wheat. In order to reduce the DON concentration in scabbed wheat with superheated steam (SS) and explore the feasibility to use the processed wheat as crisp biscuit materials, wheat kernels were treated with SS to study the effects of SS processing on DON concentration and the quality of wheat. Furthermore, the wheat treated with SS were used to make crisp biscuits and the texture qualities of biscuits were measured. The results showed that DON in wheat kernels could be reduced by SS effectively. Besides, the reduction rate raised significantly with the increase of steam temperature and processing time and it was also affected significantly by steam velocity. The reduction rate in wheat kernels and wheat flour could reach 77.4% and 60.5% respectively. In addition, SS processing might lead to partial denaturation of protein and partial gelatinization of starch, thus affecting the rheological properties of dough and pasting properties of wheat flour. Furthermore, the qualities of crisp biscuits were improved at certain conditions of SS processing.
脱氧雪腐镰刀菌烯醇（DON）是赤霉病小麦中最常见的真菌毒素。为了降低赤霉病小麦中脱氧雪腐镰刀菌烯醇的浓度，并探索用加工后的小麦作为脆饼干原料的可行性，采用过热蒸汽（SS）对小麦籽粒进行处理，研究 SS 处理对 DON 浓度和小麦品质的影响。此外，用 SS 处理过的小麦被用来制作脆饼干，并测量了饼干的质地特性。结果表明，SS 可有效降低小麦籽粒中的 DON。此外，随着蒸汽温度和处理时间的增加，还原率显著提高，蒸汽速度也有显著影响。小麦籽粒和面粉中的还原率分别可达 77.4%和 60.5%。此外，SS 处理可能导致蛋白质部分变性和淀粉部分糊化，从而影响面团的流变特性和面粉的糊化特性。此外，在 SS 处理的某些条件下，脆饼干的品质得到了改善。
