Ochratoxin A (OTA) – secondary metabolite of fungi from genera Aspergillus and Penicillium may mainly contaminate cereal-based food. Thermal processing (including baking) reduce the levels OTA, but also produce racemic mixtures with 2′R-ochratoxin (2′R-OTA) isomer. In this study, stability OTA during rye bread production processes pizza wheat base dough kneading, fermentation, was investigated....