Table 2.

Data set for screening variables effects on mycotoxin levels within the rusk-making process steps.

Experiment Number	DON in Bran (μg/kg d.m.) 1	Dextrose (%)	Yeast (%)	Promoting Agent (%)	Fermentation Stage		Baking Stage		Toasting Stage
					Time (min)	Temperature (°C)	Time (min)	Temperature (°C)	Time (min)	Temperature (°C)
1	600 ± 16	2	2	0	40	26	12	180	25	150
2	1500 ± 92	2	2	0	60	26	30	210	15	110
3	600 ± 16	6	2	0	60	46	12	210	15	110
4	1500 ± 92	6	2	0	40	46	30	180	25	150
5	600 ± 16	2	4	0	60	46	30	180	15	150
6	1500 ± 92	2	4	0	40	46	12	210	25	110
7	600 ± 16	6	4	0	40	26	30	210	25	110
8	1500 ± 92	6	4	0	60	26	12	180	15	150
9	600 ± 16	2	2	1	40	46	30	210	15	150
10	1500 ± 92	2	2	1	60	46	12	180	25	110
11	600 ± 16	6	2	1	60	26	30	180	25	110
12	1500 ± 92	6	2	1	40	26	12	210	15	150
13	600 ± 16	2	4	1	60	26	12	210	25	150
14	1500 ± 92	2	4	1	40	26	30	180	15	110
15	600 ± 16	6	4	1	40	46	12	180	15	110
16	1500 ± 92	6	4	1	60	46	30	210	25	150
17	1050 ± 48	4	3	0.5	50	36	21	195	20	130
18	1050 ± 48	4	3	0.5	50	36	21	195	20	130
19	1050 ± 48	4	3	0.5	50	36	21	195	20	130

¹ Data expressed as mean value ± standard deviation on dry matter basis (d.m.) of a final number of four replicates.