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Related Experiment Video

Updated: May 12, 2026

Elucidating β-1,3-Glucanase and Peroxidase Physicochemical Properties of Wheat Cell Wall Defense Mechanism Against Diuraphis noxia Infestation

Elucidating β-1,3-Glucanase and Peroxidase Physicochemical Properties of Wheat Cell Wall Defense Mechanism Against Diuraphis noxia Infestation

Published on: July 26, 2024

Rheological and breadmaking properties of wheat samples infected withFusarium spp.

S Antes¹, B Birzele, A Prange

¹German Research Center for Food Chemistry, Lichtenbergstraße 4, 85748, Garching, Germany.

Mycotoxin Research

|April 23, 2013

Summary

Wheat contaminated with Fusarium species showed minimal impact on gluten proteins and bread volume, despite high deoxynivalenol levels. However, Aspergillus and Penicillium contamination severely reduced gluten and bread quality.

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Last Updated: May 12, 2026

Elucidating β-1,3-Glucanase and Peroxidase Physicochemical Properties of Wheat Cell Wall Defense Mechanism Against Diuraphis noxia Infestation

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Published on: July 26, 2024

Quantification of Fungal Colonization, Sporogenesis, and Production of Mycotoxins Using Kernel Bioassays

Quantification of Fungal Colonization, Sporogenesis, and Production of Mycotoxins Using Kernel Bioassays

Published on: April 23, 2012

Area of Science:

Food Science and Technology
Mycology
Agricultural Chemistry

Background:

Suboptimal storage and fungal contamination (Fusarium spp., Aspergillus, Penicillium) can affect wheat quality.
Deoxynivalenol (DON) is a mycotoxin produced by Fusarium species, posing risks to food safety and quality.
Gluten proteins are crucial for dough rheology and breadmaking performance.

Purpose of the Study:

To investigate the rheological and breadmaking properties of wheat under suboptimal storage and fungal contamination.
To assess the impact of deoxynivalenol (DON) and specific fungal contaminants on gluten proteins and dough characteristics.

Main Methods:

Wheat samples were subjected to suboptimal storage (20% moisture, 20°C) and inoculated with Fusarium spp.
Gluten proteins were isolated and analyzed using RP-HPLC.
Dough rheology (Maximum Resistance - MR, Extensibility - EX) and bread volume were determined via microextension and micro-baking tests.

Main Results:

Wheat contaminated with Fusarium spp. exhibited high DON levels (820–12,000 μg/kg) but showed only a slight decrease in gluten proteins.
Dough from Fusarium-contaminated wheat had slightly reduced MR, with bread volumes remaining largely unchanged compared to uncontaminated samples.
Contamination with Aspergillus and Penicillium species led to a significant reduction in gluten proteins, drastically decreasing dough MR and bread volume.

Conclusions:

Fusarium contamination, even at high DON concentrations, has a limited negative impact on wheat's rheological and breadmaking properties.
Aspergillus and Penicillium contamination pose a more significant threat to wheat quality, severely affecting gluten structure and bread characteristics.
Different fungal species have distinct effects on wheat quality, highlighting the importance of identifying specific contaminants for risk assessment.