Influence of dough ingredients on 3-Mcpd formation in toast

Influence of dough ingredients on 3-Mcpd formation in toast

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 negl...

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Bibliographic Details
Main Authors: C. M Breitling-Utzmann, H. Hrenn, N. U Haase, G. M Unbehend
Format: Article
Language:English
Published: Czech Academy of Agricultural Sciences 2004-12-01
Series:Czech Journal of Food Sciences
Subjects:
3-mcpd
toast
monochloropropanediol
dough
browning
Online Access:https://cjfs.agriculturejournals.cz/artkey/cjf-200410-0052_influence-of-dough-ingredients-on-3-mcpd-formation-in-toast.php

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