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Chemical analysis of wheat flour

PHYSICAL, CHEMICAL, and THERMAL CHARACTERIZATION of WHEAT

Modern milling procedures produce many different flour streams (approximately 25) that vary in quality and chemical analysis. These are combined into four basic streams of edible flour, with four 2.4: Flour Streams and Types of Wheat Flour - Chemistry LibreText Combustion Nitrogen Analyses (CNA) is one of several methods used to determine protein content in flour or wheat. A sample of flour or ground wheat (0.15-0.20 grams) is weighed and placed into a CNA protein analyzer. This process is fully automated and begins by dropping the sample into a hot oven where it is burned at 952°C Z.Šramková et al., Chemical composition and nutritional quality of wheat grain 119 Acta Chimica Slovaca, Vol.2, No.1, 2009, 115 - 138 physiologically active proteins (enzymes) in wheat grains are found in the albumin and globulin groups. In cereals, the albumins and globulins are concentrated in the seed coats, th 100% respectively. 100% wheat flour (sample A) was used as control. A kenwood mixer (model KMC011) was used for mixing flour samples for five minutes to achieve a homogenous mixture. millet. Chemical Analysis of Different Varieties of Millet Flour Different millet flour samples produced were subjected to the following analysis

The particle size, moisture content, bulk density, water absorption capacity, fat and protein contents of wheat, cassava, maize and cowpea flours are as follows: 154-343 µm, 13.3-14.9% db, 327.4-497.5 kg/m3, 31.9-221.8 g/g, 1.01-2.3% and 2.6-19.39%. Wheat flour had the lowest pasting temperature of 56.1C FLOUR-RELATED FOOD SAFETY RISKS Understanding the Milling Process, Risk Analysis Process Primary mycotoxin of concern in wheat ‐Deoxynivalenol (DON or Vomitoxin) Controlled via source testing, acceptance testing Reduced via cleaning and color sorting.

Wheat and Flour Testing Methods: A Guide to Understanding Wheat and Flour Quality Version 2 provides an introduction to the analysis of wheat and flour in a clear and concise format. Basic infor-mation is presented on standardized testing procedures for wheat and flour quality characteristics as well as dough properties The physico-chemical and microbiological properties of wheat flour in Thrace dilution on the surface of the agar and incubation was in the dark for 5-7 days at 25 °C (Beuchat 1992). To determine the rope spores in wheat flour, 11 g of the sample was added to 99 mL of peptone saline solution, and homogenised for 1 min in a Stomacher 400 Determines flour yield and makes flour for other tests Wheat samples are milled to evaluate wheat milling properties, including flour extraction and the amount of non-flour components produced, such as bran and shorts. Buhler Laboratory Flour Mill results are expressed as the weight of flour, bran, and shorts

Bulk and Surface Chemical Composition of Wheat Flour

Chemical Composition and Quality Characteristics of Wheat

  1. ation of, dataset of near infrared spectra, Dynamic State of Free, Fast deter
  2. Hundred percent wheat flour (WF) bread was used as the positive control while 100% yam flour bread was used as the negative control. The individual flour samples were subjected to functional properties while the bread samples were subjected to proximate composition analysis, physical characteristics and sensory evaluation
  3. physical and chemical analysis as well as by baking tests. Many workers have studied the physical and baking properties of other starchy staples like cassava, cocoyam and taro. Idowu et al. [5] studied the use of cocoyam flour as composite with wheat flour in bread and biscuit production. They found that up to 10% and 80% substitutio
  4. e the associations among physical and chemical properties of bran and the mixing and baking properties of whole wheat flour
  5. The present study was undertaken to develop biscuits from the composite flours. Composite flours were prepared by blending wheat flour with rice flour, green gram flour and potato flour in ratios of 100:0:0:0 (W 100), 85:5:5:5 (W 85), 70:10:10:10 (W 70) and 55:15:15:15 (W 55), respectively.The functional properties of composite flours such as swelling capacity, water absorption capacity, oil.

The research report on the Global Wheat Flour Market published by Research N Reports covers all the market details for the forecast period. Primarily, the report considers some essential factors that account for the growth and development of the market. The Wheat Flour market report sheds light on the major interferences and challenges Wheat flour is described in the Turkish Food Codex Wheat Flour Notification (2013/9) as the flour obtained by milling the wheat in parallel with the technique of being purified from inorganic substances like sand, soil, stone and metal and organic substances like animal, plant and insect residues in hygienic conditions; that does not include strange taste, smell and substance and having its own unique color and appearance Wheat flour dough is a viscoelastic material, its characteristics mainly depend on the properties of the flour, the quantity of water added, the air incorporated into it, and the mixing conditions (Salvador and others 2006) Press Release Global Modified Wheat Flour Market 2021 Industry Analysis, Type and Application, Key Players, Regions, Forecast by 2026 Published: July 20, 2021 at 11:52 p.m. E 2. Proximate analysis of hard red spring wheat whole wheat flour.. 30 3. Proximate analysis of hard red spring wheat white flour.. 31 4. Correlation coefficients (r) between year, chemical composition, and enzymatic activitie

Wheat flour is a powder made from the grinding of wheat used for human consumption. Wheat varieties are called soft or weak if gluten content is low, and are called hard or strong if they have high gluten content. Hard flour, or bread flour, is high in gluten, with 12% to 14% gluten content, and its dough has elastic toughness that holds its shape well once baked The pumpkin was processed in to flour and developed breads with blend of wheat flour by incorporating 5, 10, 15 and 20% pumpkin flour and analyzed its proximate and sensory analysis. The nutrient analysis of the breads shows that an increase in incorporation of pumpkin flour increased energy, fat, ash and fiber levels carbohydrate 56.8%, protein32.65%, fat 1.9% and ash 2.3%.The rheological analysis showed that maximum resistance to extension was found to be increasing from 496 in wheat flour to 527 mm in wheat flour containing 5% orange peels powder, while increasing th Samples of whole grain flour of five cereals (wheat, rye, bar- ley, oats and buckwheat) were analysed for ash, starch, fat, cellulose and protein content. Coefficient of variation shows that within the same sam- ple of whole grain flour variation of starch, protein, fat and ash content is relatively small, rarely exceeding 3%. The variability of the cellulose con- tent is relatively high. The.

The physico-chemical analysis results of the wheat flour (WF) and the GPF used in this study are shown in Table 1. Table 1 The analytical characteristics of wheat flour and grape peels flour (mean ± SD) Full size table. The results revealed that the WF used in this study is a strong one for bread making. The GPF presents moisture content. Some studies into the effects of different milling methods on the physical and chemical properties of wheat flour or whole wheat flour have been conducted. Okada et al. ( 1986 ) found that milling the same wheat flour an increased number of times can significantly increase the content of DS Flour blending: The wheat flour was sieved through a 425μm screen. The tomato peel flour was used to substitute 10, 20 and 30% of wheat flour in a food blender that was operated at full speed (1200 rpm) for 10 min. The flour was packaged in high density polyethylene (HDPE) bags and stored at ambient temperature prior to use

Flour usually contains a small amount of additives. Manufacturing Process. Wheat is received at the flour mill and inspected. Samples of wheat are taken for physical and chemical analysis. The wheat is stored in silos with wheat of the same grade until needed for milling. Before wheat can be ground into flour it must be free of foreign matter Blends of wheat flour and rice bran (95:5, 90:10 and 85:15) were used to bake bread with 100% wheat flour as control. Thereafter, proximate, vitamin and mineral composition, as well as the physical and sensory properties of the dough and bread loaves were determined, using standard methods of analysis The chemical composition of cocoyam starch-wheat fl our blend noodles Table 2 shows the result of the chemical composition of commercial noodles and those of the blends of wheat lour (wf) and cocoyam starch (cs). Analysis revealed higher carbohydrate (63.50-70.05)%, moisture (4.54-5.07)% and vitamin A (10.01-30.47 chemical characteristics of the flour (protein, ash, starch) and rheological properties of the dough (elasticity, resistance) to predict the quality of bread [2] or other cereal products [3,4]. The baking potential of wheat flours is influenced by many factors, most notably protein content [5-8] The Chemical Analysis of Wheat-Flour Substitutes and of the Breads Made Therefrom (Classic Reprint) (Paperback) Book Review This pdf is indeed gripping and interesting. It is definitely simplistic but shocks within the 50 percent of your book. Once you begin to read the book, it is extremely difficult to leave it before concluding

Analysis of Flour & Milling products with FT-NIR Spectroscopy

2.4: Flour Streams and Types of Wheat Flour - Chemistry ..

  1. Methods of Protein Analysis and Variation in Protein Results C. E. McDonald . Premiums on high-protein hard red spring wheat has created much interest in the protein test. The Kjeldahl method, a chemical procedure for nitrogen, is still the basic method used for protein analysis. The Kjeldahl method, the Udy dy
  2. the Proteins of Wheat Flour and Its Relation to Baking Strength by ll. J. Blish. INTRODUCTION. The most generally accepted definition of •baking strength of a wheat flour is that put forward by Humphries and Biffen(l) in 1907, which st t 1 that a strong wheat is one which yield• flour capable of making largo, ell
  3. ation, the process of sweating in the bin and for treatments with heat and water
  4. 2.96g/100g. Composite flour prepared with whole wheat flour, finger millet flour, green gram flour, soy flour and groundnut flour in the ratio of (35:5:15:25:10) had the highest ash content 2.96g/100g, while the lowest value was observed in 100 percent whole wheat flour 2.28g/100g. Th
  5. Chemical analysis of wheat flour properties can be done on a small amount of sample (Sulaiman and Morrison 1990). However, because of problems associated with sensitivity and sample prepa-ration, the Brabender Amylograph is not suitable for Theological measurements on a small quantity of wheat flour. Therefore, it i

Wheat at Flour - %Wheat Wheat Flour) 5% Flour - Flour- Sensory Evaluation Control Milkfish 10%Milkfi 15% The finished products were evaluated in terms of Flour) sh Flour ) Milkfish Flour) appearance, aroma, texture, taste, and general Wheat 2000 1,900 1,800 1,700 acceptability using a modified sensory evaluation Flour (g) score sheet based on 5. Regulation on sampling methods and methods of physi- of sorghum-wheat composite dough rheological properties cal, chemical and microbiological analysis of fodder, Offi- and breadmaking quality through zein addition, Cereal Chem. cial Gazette of SFRY No. 15/87, The Institute for Standardiza- 78 (2001) 31-35 The pasting viscosity analysis showed that soy flour addition decreased soy flour additions on the chemical and physico-chemical properties of plantain flour for probable uses in industries wheat-soy plantain in bread (Olaoye et al., 2006). The fat

influenced the chemical composition of the wheat flour in terms of protein content and reduction of anti-nutrient composition. Key words: Germinated wheat flour, fermented wheat flour, nutritional quality. INTRODUCTION Cereals such as rice, wheat and maize are members of the grass family Graminae and are particularly importan temperature for further analysis. Preparation of composite flour Cleaned and sieved wheat tempered at 16% mois-ture and then milled with Quadrumate Senior mill to get fine flour. Composite flour blends were prepared with the addition of 5%, 10% and 20% of pea flour in wheat flour and compared with the control. Table 1: Formulation of biscuit Brabender quadrametic junior mill to yield flour [16]. Analysis procedure Physico-chemical analysis of wheat grains The physico-chemical analysis of wheat grain was performed by subjecting the samples to the Perten Inframatic Grain Analyzer (9200) made in Germany. Inframatic Grain Analyzer. Based o Sample E (50% wheat flour and 50% walnut flour) had the highest fat content of 15.57% followed by sample D (70% wheat flour and 30% walnut flour) which had a fat content of 10.02% and sample A (100% wheat flour) had the least fat content (1.32%). This could be attributed to the high percentage of oil in African walnut flour Goals / Objectives The objectives of this study is the development of analytica l tools that could assist in the optimization of the transformation of the milling raw materials into flour. The specific objectives are (1) to develop a simulation model for a wheat flour milling process capable of representing the individual unit operations in the system, and (2) to implement the simulation model.

Quality Evaluation of Composite Bread Produced from Wheat

  1. ABSTRACT: The present study aimed to benefit from the flour of mango kernels in the preparation of biscuits after some industrial processing operations to reduce kernels' content of tannins. Nutritional value of the flour of mango kernels and wheat and prepared biscuits by replacing 10%, 20%, 30%, 40% and 50% of wheat flour b
  2. skimmed milk powder. Five flour blends, prepared with wheat flour and defatted soy flour (DSF) were 95:5, 92.5:5, 90:5, 87.5:5, 85:5. With these flour blends, the level of carrot pomace powder (CPP) used for making biscuit samples were 0, 2.5, 5, 7.5, 10% respectively. 6The dough was sheeted to a thickness of 3.5 mm with th
  3. e the factors which affect stickiness in wheat flour tortilla products based on a phase/state-change approach and measurement of water activity and surface properties. Strategies were considered to reduce stickiness of flour tortillas by adding GRAS ingredients and modifying processing conditions
  4. Wheat flour is the main ingredient used in the production of couscous and the nutritional composition of the couscous can be enriched by using different flours in terms of the various components in which the flour is insufficient. The chemical analysis result of couscous samples are given in Table 4, Table 5. The moisture content of the.
  5. ed. The physico-chemical analyses results showed that there was no significant difference between the whole wheat bread and the composites breads produced except for the
  6. Results: Physico chemical analysis showed that substitution of wheat flour with 5-30% cassava flour yielded acceptable doughs and bread with a fine and uniform granulometry, close to that of wheat flour (<160 μm). A fiber content, ash content and moisture content were less than 1, 0.7 and 10%, respectively
  7. mode using Opus 6.0 Bruker software. MIR spectra of the different wheat flour type were recorded using an ATR unit (Attenuated Total Reflectance), a powerful and versatile tool in qualitatively and quantitatively investigating chemical processes. The advantage of infrared analysis in the middle region is that it takes only a few seconds

Sample CON: 100% wheat flour, KAN: 90% wheat and 10% unripe banana flour, TAD: 80% wheat and 20% unripe banana flour, OAV: 70% wheat and 30% unripe banana flour. Mean values with the different letters within the same column are not significantly different at (P > 0.05) Physico-chemical analysis Chemical composition, moisture content, fat content, protein content and ash content of the bread samples were determined by methods described by AOAC (1984). Crude fiber was estimated as per method of Ranggana (1991) and gluten of wheat flour and maize flour was measured according to Mis (2000) Wheat flour is a powder made from the grinding of wheat used for human consumption. Wheat varieties are called soft or weak if gluten content is low, and are called hard or strong if they have high gluten content. Hard flour, or bread flour, is high in gluten, with 12% to 14% gluten content, and its dough has elastic toughness that holds its shape well once baked

the present study, three different concentrations (5, 10 and 15 % as a substitution of wheat flour) of lupine flour were used. Lupine flour showed higher levels of moisture, crude protein, ash, crude fat and dietary fiber than the wheat flour. The lupine flour showed higher levels of phenolic and flavonoids than the wheat flour. Conversely, wheat Production of alternative flour to wheat flour can be a welcome idea. Cereal has high nutritional value and it has an appreciable protein content. Study Design: The physico chemical analysis was carried out at the biochemistry laboratory of National Root Crop Research Institute Umudike

Grading the wheat 1 Wheat is received at the flour mill and inspected. Samples of wheat are taken for physical and chemical analysis. The wheat is graded based on several factors, the most important of which is the protein content. The wheat is stored in silos with wheat of the same grade until needed for milling Composite flour analysis The results obtained from the functional characteristic and proximate analysis of the whole wheat flour and full fat soybean flour are shown in Tables 2 and 3. The functional properties of the composite flours showed increased bulk density with soy-flour substitution

Laboratory Flour Mill,Laboratory Flour Mill,Lab Flour Mill

Evaluation of Some Physical-chemical Properties of Wheat

Press Release Global Modified Wheat Flour Market 2021 Industry Analysis, Type and Application, Key Players, Regions, Forecast by 2026 Published: July 20, 2021 at 11:52 p.m. E LabelWatch.com: Bleached Wheat Flour ; YouTube: Enriched Wheat Flour (Killer Flour), Andrew L. Siegel, M.D. PubMed.gov: International Journal of Food Science Nutrition: Physico-Chemical Quality and Homogeneity of Folic Acid and Iron in Enriched Flour Using Principal Component Analysis ; Mercola.com: The Little-Known Secrets About Bleached Flour.. In continuation with last diacussion on Flour Miling now would like to discuss about chemical analysis of Wheat Flour. Here is a brief of the same: MOISTURE (AACC method 44-19.01) Method. 1. A small sample of flour or ground wheat (2 to 3 grams) is weighed and placed in a moisture dish. 2. The sample is heated at 130 degrees Celsius in an air. The Chemical Analysis of Wheat-flour Substitutes and of the Breads Made Therefrom Joseph Arthur Le Clerc , Hannah L. Wessling U.S. Department of Agriculture , 1920 - Bread - 12 page

Milling Tests of Wheat and Baking Tests of Flour. J. T. WILLARD, Chemist. C. O. Assistant Chemist. SWANSON, INTRODUCTION. The testing of varieties of wheat is a line of experimental work that was followed at the Kansas State Agricultural Col- lege for years before the establishment of the Experiment Station Key words: flour, wheat, pastes, chemical properties. Summary This essay presents the comparative study of the chemical composition for two wheat species: Triticum aestivum and Triticum durum, two types of flour, obtained by grinding the two wheat species and 4 paste samples obtained from the soft weat flour and the hard wheat flour Soft wheat flour had higher (1.33%) fat content than cowpea (1.00%). [27] had 2.80% and 1.80% fat content for brown rice and refined wheat flours respectively. The fat content of wheat flour from this study was found to be lower than1.5% reported for wheat flour [6]. The differences in fat content may be due to location and varietal difference

Starch, soluble ACS reagent - multiple sizes available

Physical Test for Wheat and Flou

  1. The protein content of wheat flour can vary drastically though, from as low as 6 to as high as 20%. Depending on your type of bread, you're looking for a protein content of about 9-15%. Protein content can be measured using various ways, for example by using the Kjeldahl method, combustion, and again NIR
  2. ation of protein content, wet gluten content, rheological properties and bread volume. The flour was a strong wheat flour and the air-classifier used was a Hosokawa Alpine ATP 50. The rotational speeds used for separating the flour were 5000 revolutions per
  3. Keywords: tannia tuber, pregelatinized flour, wheat flour substitution, low-gluten cookies Putra INK, Suparthana IP (2020) The impact of restricted substitution of wheat flour with tannia flour on the physico-chemical and sensory properties of cookies
  4. 3.1.1 Wheat flour and any added ingredients shall be safe and suitable for human consumption. 3.1.2 Wheat flour shall be free from abnormal flavours, odours, and living insects. 3.1.3 Wheat flour shall be free from filth (impurities of animal origin, including dead insects) in amounts which may represent a hazard to human health
  5. Physico-chemical analysis of flours.. 14 3.3. Bread-making capacity of composite wheat/cassava flour and sensory evaluation of substitution of wheat flour in food products in order to lower the dependency to wheat imports and also to increase livelihoods of local farmers. Cassava is a root crop rich in starch and i

Chemical characterization and breadmaking potential of

Wheat flour protein quality is difficult to estimate, as there is no standard method available so far. However, some methods such as sodium dodecyl sulfate sedimentation test, Pelshenke test and extensibility test on wet gluten using Texture analyser are employed to assess the quality of wheat flour for specific product. Method 1 Wheat flour usually has a pH between 6.0 and 6.8, according to the authors of Pearson's Chemical Analysis of Foods. That makes most flour slightly acidic, but close to neutral in terms of pH. White flour is often bleached using chlorine. Chlorine is very alkaline Microbiological interpretation of the criteria was performed according to standards implemented by the Codex Alimentarius Commission. Most frequent counts, in traditional and industrial wheat flour, were total aerobic mesophilic bacteria with an average 4 × 104 and 2.5 × 104 cfu/g, respectively

Baking properties and biochemical composition of wheat

Wheat that is between the bread and pastry types are used for cracker, doughnut, and all purpose flour. There are physical and chemical test of flour. These: Physical Tests: including test weight, kernel hardness, gluten washing, density, internal infestation evaluation, thousand kernel weight, pearling index, granulation and particle size Proximate analysis Wheat grains and wheat flour samples of different wheat varieties were powdered in a Falling Number Mill (Model 3100, Sweden) to pass through a 100 mesh sieve and stored in airtight containers in a refrigerator till further chemical analysis. Samples were analyzed for moisture, ash and protein using methods as describe Wheat flour quality particularly depends on three factors: the individual genetic Flour quality analysis should be done. 2) Results and desired criteria should be act as catalyst in bio-chemical reactions. • Catalyst is a substance that increases the rate of a chemical early in the selection or breeding work, and the strength of the flour as measured by the loaf volume. A study of the literature on the chemistry of wheat (18)* reveals a marked divergence of views as to the significance of the various chemical characteristics of wheat in relation to the bread-making quality of the flour

Physicochemical analysis of wheat flour fortified with

(PDF) The physico-chemical and microbiological properties

T4 = 15% bran T5= 20 % bran T6 = whole wheat flour Chapati analysis Chemical analysis The chapaties prepared from different treatments of flours were also subjected to chemical analysis as discussed in Table 4. The results regarding the chemical analysis were reported significant and in accordance with th Wheat is the most important cereal among all the grains. From quality wheat we can get quality flour. The quality of wheat depends up on the following conditions soil quality of seeds climate manure farming techniques. 3. Wheat is classified in various methods such as Type Color Hardness. 4 In conventional milling, the aleurone layer is combined with the bran fraction. Studies indicate that the bran fraction of wheat contains the majority of the phytonutrients betaine and choline, with relatively minor concentrations in the refined flour. This present study suggests that the wheat aleurone layer (Triticum aestivum L. cv. Tiger) contains the greatest concentration of both betaine.

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Fast determination of mineral elements in wheat flour by

Extrusion temperature (120, 135, and 150 °C) and quantity of added sodium hydroxide (0, 3, and 6 g/kg feedstock) were used as variables to study flavor generation in extrusion cooking of wheat flour. In total, 127 volatile components were identified in the extrudates, of which 51 contained sulfur. The levels of pyrroles, thiophenes, thiophenones, thiapyrans, and thiazolines increased at. In this study, wheat flour used in tarhana production replaced with taro (Colocasia esculenta (L.) Schott) flour (TF) and Jerusalem artichoke (Helianthus tuberosus (L.)) flour (JAF) at 5%, 10%, 15%, and 20% levels. Some physical, chemical, and sensory properties of tarhana samples were determined Sieve Analysis Sieve analyses of whole wheat flour samples were carried out in a Buhler laboratory Plansifter using 200-g flour samples. The overtailings of each sieve were weighed after 5 min of sieving, and percentages were calculated on a total flour weight basis. Chemical Analysis Flour moisture content, diastatic activity, and damaged starc

Physico-chemical properties of wheat-yam flour composite

Soft wheat is a unique blend of white, soft grained wheat varieties. Less starch damage from soft wheat flour thus occurs which favors an increase in biscuit diameter. Flour protein levels needed for biscuit making typically range from 7 to10% and are often selected by functionality for end use , price, and availability The flour protein has a. Summary: In 1906 the U.S. Congress passed the landmark Pure Food and Drugs Act, the first federal law to directly address the safety of chemical additives in America's foods. One such additive was the bleach nitrous oxide, a compound used by industrial millers to give wheat flour the ultra white color so prized by consumers at the turn of the twentieth century

Patent EP0431350A1 - New polypeptide compound and a

Chemical Composition, Functional and Baking Properties of

Partially defatted peanut flour has proven to exhibit excellent functional and nutritional properties in many foods. In this study, a peanut pancake instant mix was developed by replacing a portion of wheat flour with peanut flour; either 12% fat medium roast (12M) or 28% fat light roast (28L) peanut flours at various levels (20, 30, 40 and 50%) in a starting pancake formulation Chemical analysis: Proximate analysis of flours of de-hulled bambara groundnuts seeds and wheat grains and breads supplemented with different ratios of de-hulled bambara groundnuts flour were conducted for the contents of moisture, ash and crude fat according to the Crude protein was carried out according to the AOAC (1990)

RP-HPLC chromatogram of Ginkgo biloba leaf extract

Impact of wheat bran physical properties and chemical

Analysis Instruments The lack of analysis facilities of wheat and its products is the major drawback of Flour Milling Industry of Pakistan. This is also a reason of less export ratio in our country. Some bigger flour millers have realized the need and have begun installation of analysis equipment's, but they are few till now with banana flour (BF) was investigated. Wheat flour was substituted with green banana (Musa paradisiaca var. Awak) flour at 0% (control), 10%, 20% and 30% levels in yeast-raised doughnut prepared by the straight dough method. Chemical (moisture, fat, protein, ash, carbohydrate, crude fibre, total dietar SPE Cleanup of Wheat Extracts Prior to the HPLC Analysis of the Mycotoxin Deoxynivalenol. Ken G. Espenschied, Jennifer Claus. Reporter US Volume 31.3. Deoxynivalenol (DON) is a mycotoxin produced by the Fusarium fungal species graminearum and culmorum. These Fusarium fungi infect cereal crops primarily in wet conditions when temperatures range. The ICC Handbook of Cereals, Flour, Dough & Product Testing. : Stanley P. Cauvain, Linda S. Young. DEStech Publications, Inc, 2009 - Technology & Engineering - 498 pages. 0 Reviews. This volume is a comprehensive introduction to the techniques and information required for the testing and analysis of cereals throughout the entire grain chain.