Residues of Fusarium Mycotoxins,Nivalenol,Deoxynivalenol and Zearalenone,in Wheat and Processed Food After Milling and Baking

About 30% and 60% of nivalenol and deoxynivalenol, respectively, and less than 10% of zearalenone in naturally contaminated wheat remained after the wheat flour milling process. However, their contents in bran were 2.4-3.4 times those of the original wheat. The baking process (170°C for 30min) did not affect the amounts of these toxins in either naturally contaminated flour or spiked flour.