Conference Abstract Book

✓ Increasing temperature and/or baking time enhanced mycotoxin decrease. ✓ Parbaking contributed to additional reduction of mycotoxins. ✓ Each mycotoxin responded differently → compound-specific behavior during baking. Artificially contaminated doughs ≠ naturally contaminated flours → wheat flours exceeding EU regulatory limits cannot be considered safe for consumption after baking Optimization of processing conditions → reduction of mycotoxin levels → lower dietary exposure and prevention of accumulation frommultiple food sources