Deacetylation of 3-acetyl-deoxynivalenol in wheat flour is mediated by water-soluble proteins during the making of Chinese steamed bread.
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DOI: 10.1016/j.foodchem.2019.125341
Abstract: To find the determining factors for 3-acetyl-deoxynivalenol (3-ADON) deacetylation during wheat-based food production, wheat flours with different heat treatments, different matrixes of the starch-gluten mixture, and different protein fractions (Osborne classification) were evaluated. The deacetylation… read more here.
Keywords: deacetylation acetyl; wheat flour; acetyl deoxynivalenol; wheat ... See more keywords