By-products of cereal grain cleaning were analysed for a number of mycotoxins. Deoxynivalenol (DON) was the most frequently detected in by-products from commercial-scale cleaning procedures (maximum 2.94 mg/kg), followed by zearalenone (ZEA; maximum 0.045 mg/kg) and ochratoxin A (OTA; maximum 0.019 mg/kg). These three mycotoxins were also the most frequently detected in four different fractions collected from wheat run through a dockage tester, a piece of equipment used in the Canadian inspection process to separate material other than grain from wheat. Concentrations of mycotoxins were highest in the 'light dockage' fraction that contained dust and roughage such as glumes, fragments of stem, or rachis. Mycotoxin concentrations in this fraction reached up to 32 mg/kg (DON), 0.532 mg/kg (ZEA), and 0.249 mg/kg (OTA). Concentrations of DON in light dockage were significantly correlated with concentrations in whole grain that was un-cleaned or had undergone basic cleaning, indicating that the light dockage fraction could be used as a readily available matrix for the rapid screening of DON in wheat. This would eliminate the time required for additional sampling and preparation of whole grain, and move towards a truly rapid method for the screening of DON in wheat.

ABSTRACTA modified AACC 45‐g flour cookie procedure using asymmetrical centrifuge mixing as a replacement for conventional mixing has been developed. Ingredients are added to a pin cup in the same proportion as in the Approved Method 10‐50D (AACC 2000) sugar‐snap cookie test and mixed in a single step for 15 sec at 2,500 rpm. The dough is then processed and the resulting cookies are scored according to the AACC Approved Method 10–52 40‐g flour micro cookie test method. Cookies produced from a control cookie flour and four commercial soft wheat flours with the new mixing method did not show the characteristic surface cracking patterns normally obtained with conventional three‐stage mixing. However, with the exception of one spread value, no significant differences in spread, thickness, or the ratio of spread to thickness were evident when results were compared with those obtained with the AACC Approved Method 10‐50D 225‐g flour test method using a Hobart mixer equipped with a paddle. Cookies produced from two sets of advanced soft white spring wheat breeder lines, including control cultivars, using the asymmetrical centrifuge mixing procedure were also very comparable in spread, thickness, and ratio compared with those produced using 225 g of flour in the AACC Approved Method. Reproducibility of test results for all cookie parameters for both commercial and advanced plant breeder samples were comparable to the AACC Approved Method 10‐50D 225‐g flour test method. The very short mixing time and the ability to quickly clean or use multiple pin cups should allow very high throughput of flour samples relative to the use of conventional mixers for cookie testing.