Additives affect deoxynivalenol (vomitoxin) flour during breadbaking

The effects of oxidizing (potassium bromate and L-ascorbic acid) and reducing (sodium bisulfite and L-cysteine) agents, and ammonium phosphate, at varying levels, on deoxynivalenol (DON; vomitoxin: 3,7,15-trihydroxy-12,13-epoxytrichothec-9 en-8 one) in whole wheat flour were investigated during breadbaking. Baking of flour containing 3.13 micrograms/g DON brought about 7.0% toxin reduction in bread. Sodium bisulfite (25 and 50 micrograms/g) and L-cysteine (10, 40, and 90 micrograms/g) and ammonium phosphate (1,000 micrograms/g) were moderately effective in reducing DON level in bread (38.0 to 46.0%). Potassium bromate (25 and 75 micrograms/g) and L-ascorbic acid (50 micrograms/g) had no effect