Fate of ochratoxin A in the processing of whole wheat grains during milling and bread production

Abstract

Batches of whole wheat contaminated with ochratoxin A were produced by inoculation with Penicillium verrucosum under controlled conditions in the laboratory. The fate of ochratoxin was followed through initial cleaning, abrasive scouring of the outer grain coat, milling into wholemeal wheat or into 10 milled fractions. Bread was baked from both wholemeal flour and straight-run white flour. Concentrations of ochratoxin A in the cleanings, scourings, and the bran and offal fractions were increased, but reduced in the white flour. Scouring removed up to 44% of the ochratoxin A present, but only a small further loss occurred in the bread-making process. An overall reduction of about 75% could be achieved in white bread using a combination of cleaning scouring and removal of the bran and offal fractions. Maximum overall reduction in producing wholemeal bread was about 40%. The reduction in ochratoxin A that can be achieved must be considered in relation to economic constraints concerning the disposal of wasted grain. Appropriate strategies for the use or disposal of potentially highly contaminated cleanings, scourings, bran or offal must be established.

Keywords:

• ochratoxin A
• wheat
• milling
• baking
• processing

Acknowledgements

Work was supported by the European Commission, Quality of Life and Management of Living Resources Programme (Contract Nos QLK1-CT-1999-00433 and QLK1-CT-1999-01380). Milling and baking were carried out at the Campden and Chorleywood Food Research Association, Chipping Campden, UK. Thanks to Riffat H. Rizvi at CSL who prepared the OTA contaminated wheat.

Notes

^*Outlier.