Effect of Baking Conditions on Mycotoxin Levels in Flatbreads Prepared from Artificially Contaminated Doughs

This study investigated the impact of baking conditions on mycotoxin content in Greek pita bread, a single-layered flatbread baked at high temperatures for short time intervals. Dough samples were artificially contaminated with a multi-mycotoxin mixture, including aflatoxins (AFs) G2, G1, B2, and B1; ochratoxin A (OTA); deoxynivalenol (DON); and zearalenone (ZEA). Flatbreads were baked under three temperature-time combinations (220, 270, and 320 °C for 4, 2, and 1 min, respectively), with additional evaluation of a parbaking process (baking halted at 75% of the total time for each respective temperature, bread was stored at -18 °C, then bread was baked for 3 min at 180 °C). A QuEChERS-LC-MS/MS method was implemented for the determination of mycotoxins. The results demonstrated varying degrees of thermal degradation, with AFs B1 and G1 showing the highest decrease (39% on average), followed by AFG2, AFB2, ZEA, and DON (16-25%), while OTA remained relatively thermostable. Multivariate analyses classified flatbreads into two groups: higher baking temperatures and parbaking favored reductions in AFG1, AFG2, ZEA, OTA, and AFB2 levels while longer baking times at lower temperatures favored DON and AFB1 reduction. These findings provide insights for optimizing baking conditions to improve food safety in industrial and home-baking applications.