Conference Abstract Book

Experimental design: contamination → baking → analysis * Deoxynivalenol (DON), Aflatoxins G1, G2, B1, B2, Ochratoxin A (OTA) & Zearalenone (ZEA) 2 4 3 1 Contamination of dough water with mycotoxins *. Basic flatbread recipe (wheat flour, baker’s yeast, salt), mixing & proofing. Baking in selected temperatures/durations. Extraction & measurement of mycotoxins levels. Temperatures? Baking time? Parbaking? Levels of contamination? Flatbread size? EU limits Analytical method ranges Standard toxins price Extraction recoveries Detector limits and matrix effects ✓ High baking temperatures & high surface to volume ratio → more likely to observe any effects. ✓ Widely consumed. ➢ Greek pita bread