Effect of the bread making process on wheat flour contaminated by deoxynivalenol and exposure estimate

0956-7135/$ see front matter 2009 Elsevier Ltd. A doi:10.1016/j.foodcont.2009.07.012 * Corresponding author. Address: Fundación Inves Benedicta de la Cruz, M. Dorronzoro 141, B6700FTA Lu Tel./fax: +54 2323 425946. E-mail addresses: [email protected], a The aim of this work was to identify the occurrence of deoxynivalenol (DON) and ochratoxin A (OTA) in flour; to estimate the reduction of contamination levels in French and Vienna bread manufactured with this flour, and the exposure to these toxins through the consumption of these products. OTA was not detected in the flour. The median reduction of DON between flour and products were, for French bread 33% and for Vienna bread 58.5%. A low exposure (the highest percentage of the Tolerable Daily Intake was 6.54% and the lowest 0.45%) was estimated due to the low contamination level: French bread median was 35.5 lg/kg and Vienna bread 22.0 lg/kg. 2009 Elsevier Ltd. All rights reserved.