Deoxynivalenol (DON), a frequent contaminant of flour, can be partially degraded by

baking. It is not clear: (i) How the choice of processing parameter (i.e., ingredients, leavening, and

baking conditions) affects DON degradation and thus (ii) how much DON can be degraded during

the large-scale industrial production of bakery products. Depending on the

processing conditions, 0–21%, 4–16%, and 2–5% DON were degraded during the production of

crackers, biscuits, and bread, respectively. A higher NaHCO3 concentration, baking time, and baking

temperature caused higher DON degradation. NH4HCO3, yeast, vinegar, and sucrose concentration

as well as leavening time did not enhance DON degradation. In vitro cell viability assays confirmed

that the major degradation product isoDON is considerably less toxic than DON. This proves for the

first time that large-scale industrial baking results in partial detoxification of DON, which can be

enhanced by process management.