engleski

Degradation of wheat quality under Fusarium infection

Contamination of cereals by Fusarium spp. and their mycotoxins may affect grain yield and quality for baking and feeding and represent a potential risk to human and animal health. Wheat (Triticum aestivum L.) samples differing in baking quality and their resistances to Fusarium disease were collected from experimental field of the Agricultural Institute Osijek in 2009. This study examined the influence of Fusarium culmorum infection on wheat baking quality in compare with control group exposed to natural infection without fungicide treatment. Wheat, flour and dough rheological properties, baking tests, HPLC analyses of gluten proteins and DON content determination were performed. Fusarium infection had significant impact on wheat baking quality and gluten proteins ratios and amounts. The extent of the effects appeared to be cultivar specific. There was a significant relationship between the percentage of Fusarium colonized kernels (FKC %) and DON content (r= 0.70).

Fusarium culmorum; dough physical properties; baking performance; gluten proteins; DON

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