ozone treatment, deoxynivalenol, wheat flour quality, detoxification, wheat tempering, wheat washing, ozonated-water, Nutrition. Foods and food supply, TX341-641, Food processing and manufacture, TP368-456

Deoxynivalenol (DON) in wheat (Emai596) was degraded by five ways of ozone treatments, including ozone-gas treated wheat flour, wheat kernels before and after tempering, and tempering and washing with ozonated-water. For lab-scale milling, the effect on flour quality was investigated. The DON was quantified via high-performance liquid chromatography after extraction with immunoaffinity columns. The measure indicated all treatments could decrease the DON content of flour below 1.00 mg/kg. Ozone-gas treated wheat kernels after tempering had the highest DON degradation rate 33.33%. Ozonation produced no significant difference in gluten qualities, dynamic viscoelasticity, pasting and mixing properties, when wheat kernels were treated with ozone-gas or ozonated-water. Although ozone-gas treated flour had the highest whiteness (85.56), but it had negative effect on the rest of quality indicators. The results suggested the treatment of Ozone-gas treated tempered wheat kernels could not only degrade DON most efficiently but also ensure quality of flour.