Table 1. Milling properties of wheat and distribution of DON.

	Fraction weight (%)	DON concentration (mg/kg)A	Fraction recovery (mg/kg) B
Wheat kernel		1.69a
1B flour	8.5	0.75b	0.06
2B flour	5.7	0.81c	0.05
3B flour	1.7	0.85c	0.01
1M flour	51.6	0.86c	0.44
2M flour	7.0	1.13d	0.08
3M flour	1.2	2.78e	0.03
Shorts	8.4	2.94f	0.25
Bran	15.9	2.05f	0.33
Total	100		1.26
Patent flour	75.7	0.90cd	0.68
Recovery after milling (%)C			74.56
Retention in patent flour (%)		53.25

Means followed by the same small letters within columns are not significantly different (P > 0.05).

^A Mean values (n = 3) are shown.

^B Calculated by fraction weight (%) × DON concentration (mg/kg).

^C Calculated by total fraction recovery (mg/kg)/concentration at wheat kernel (mg/kg).