title: Influence of dough ingredients on 3-chloropropane-1,2-diol (3-MCPD) formation in toast.
abstract: The influence of different dough ingredients such as fat, salt, sourdough, emulsifiers, and sugar on the formation of 3-chloropropane-1,2-diol (3-MCPD) during toast preparation under domestic conditions was investigated. In comparison with a fat-free recipe, addition of 1% peanut fat considerably increased 3-MCPD formation, but varying the fat (2-5%) or salt (1.6-2.4%) contents within technological acceptable limits did not show any significant differences. A baking agent, which is usually commercially applied by many toast bakers or industrial toast manufacturers, increased 3-MCPD formation in toasted bread slices. Considerable evidence was found that the baking agent's main component sucrose had the major part in increasing 3-MCPD levels. Emulsifiers containing monoacylglycerols moderately increased 3-MCPD levels, but the addition of lecithin did not have any significant influence. 3-MCPD levels showed a good correlation with the lightness (L* value) of the bread slices; their 3-MCPD content increased exponentially towards dark coloured toasts. The relation between 3-MCPD and 2-MCPD was an average of 3:1 in all samples. Dichloropropanols such as, for example, 1,3-dichloropropanol could not be detected.
authors.affiliation: Chemisches und Veterinaeruntersuchungsamt Stuttgart (Official Laboratory for Food Analysis), Fellbach, Germany. Carmen.Breitling-Utzmann@cvuas.bwl.de
authors.forename: C M
authors.initials: CM
authors.lastname: Breitling-Utzmann
authors.forename: H
authors.initials: H
authors.lastname: Hrenn
authors.forename: N U
authors.initials: NU
authors.lastname: Haase
authors.forename: G M
authors.initials: GM
authors.lastname: Unbehend
mesh_terms: D010367:Arachis; D001939:Bread; D045703:Emulsifying Agents / Q000494:pharmacology; D005223:Fats / Q000494:pharmacology; D005433:Flour / Q000032:analysis*; D005511:Food Handling; D006358:Hot Temperature; D020005:Propanols / Q000737:chemistry; D011409:Propylene Glycols / Q000737:chemistry; D012965:Sodium Chloride / Q000494:pharmacology; D013395:Sucrose / Q000494:pharmacology; D000517:alpha-Chlorohydrin / Q000737:chemistry*
chemical_list: D045703:Emulsifying Agents; D005223:Fats; D020005:Propanols; D011409:Propylene Glycols; D012965:Sodium Chloride; D013395:Sucrose; D000517:alpha-Chlorohydrin