| abstract |
The present invention relates to a process for reducing mycotoxin contamination of bakery products by using acid dough technology. The process according to the invention uses the 20% acid dough, obtained by fermentation, for 16 hours at 30 ° C, with mixed starter cultures, lactic acid bacteria and yeast, a mixture of flour wheat-water ratio 2: 1, artificially contaminated with deoxynivalenol, to produce low-content mycotoxin bakery products, safe for consumers. |