Cereal Chem 60:421 - 424.  |  VIEW ARTICLE
Effects of Experimental Flour Milling and Breadbaking on Retention of Deoxynivalenol (Vomitoxin) in Hard Red Spring Wheat.

P. M. Scott, S. R. Kanhere, P.-Y. Lau, J. E. Dexter, and R. Greenhalgh. Copyright 1983 by the American Association of Cereal Chemists, Inc. 

Hard spring wheat from the 1981 eastern Canadian crop naturally contaminated with deoxynivalenol (DON, vomitoxin) was cleaned and milled in an Allis-Chalmers experimental mill, and the straight grade flour was baked into bread. The cleaned wheat, dockage, bran, shorts, feed flour (red dog), straight grade flour, and bread were analyzed for DON by gas liquid chromatography using electron capture and mass spectrometric single-ion monitoring detection; two methods of cleanup gave comparable results. DON was distributed throughout the milled products and was not destroyed on making bread. The highest concentration of DON was found in dockage (16.7 micrograms/g); the cleaned wheat contained 4.6 micrograms/g, and the flour and bread (flour weight basis) contained an average of 4.1 and 4.2 micrograms/g in two milling and baking experiments.