Analysis of Deoxynivalenol and Deoxynivalenol-3-glucoside in wheat

► Fate of DON and D3G during milling and baking was investigated by GC and LC/MS - MS. ► Baking process resulted in an increase of DON in dough and bread. ► D3G concentration was stable during baking process, but decreased with milling. ► Xylanase activity has important effect on increased DON levels during baking.