Influence of dough ingredients on 3-Mcpd formation in toast

C. M Breitling-Utzmann, H. Hrenn, N. U Haase and G. M Unbehend
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C. M Breitling-Utzmann: Chemisches und Veterinaeruntersuchungsamt Stuttgart, Official Food Control Laboratory, Fellbach, Germany
H. Hrenn: Chemisches und Veterinaeruntersuchungsamt Stuttgart, Official Food Control Laboratory, Fellbach, Germany
N. U Haase: Chemisches und Veterinaeruntersuchungsamt Stuttgart, Official Food Control Laboratory, Fellbach, Germany
G. M Unbehend: Chemisches und Veterinaeruntersuchungsamt Stuttgart, Official Food Control Laboratory, Fellbach, Germany

Czech Journal of Food Sciences, 2004, vol. 22, issue SpecialIssue, S25-S28

Abstract: The influences of both traditional dough ingredients like fat and salt and a commercially used baking agent on the formation of 3-chloropropane-1,2-diol (3-MCPD) during toasting of bread were investigated. Whereas varying the fat or salt contents within technologically practicable limits showed negligible effects on 3-MCPD formation, the baking agent turned out to have a crucial impact on generating 3-MCPD in toasted bread slices. We found considerable evidence that the baking agent's main component saccharose was the major cause for its boosting the 3-MCPD formation. Emulsifiers like mono- and diacylglycerols or lecithin did not have any significant influence. 3-MCPD formation showed good correlation with the degree of browning of the bread slices; their 3-MCPD content increased exponentially towards dark brown coloured toasts. The relative proportions between 3-MCPD and 2-MCPD were an average of 3:1 in all samples. Dichloropropanols like e.g. 1,3-dichloropropan-2-ol could not be detected.

Keywords: 3-MCPD; toast; monochloropropanediol; dough; browning (search for similar items in EconPapers)
Date: 2004
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Persistent link: https://EconPapers.repec.org/RePEc:caa:jnlcjf:v:22:y:2004:i:specialissue:id:10605-cjfs

DOI: 10.17221/10605-CJFS

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