title: Polycyclic aromatic hydrocarbons in the bakery chain.
abstract: The level of polycyclic aromatic hydrocarbons occurrence and the possibility of their formation in the bakery chain, its raw materials and final products, were examined. Experimental bread baking, with different baking temperatures, was performed in the Warsaw bakery, using cyclothermic deck ovens. PAHs determination was performed by high-pressure liquid chromatography with fluorescent and diode array detectors (HPLC-FLD/DAD) and confirmed by gas chromatography coupled with mass spectrometry (GC/MS). Total content of 19 PAHs in the grain, flour and bran varied from 1.07 to 3.65 μg/kg and, in bread, from 1.59 to 13.6 μg/kg depending on the part of bread and baking temperature. Based on the dough's contamination level and the influence of the baking temperature on the bread's PAHs content, it was confirmed that PAHs are formed during baking. Considering the results of the average dietary exposure to PAHs and the MOE (Margin of Exposure) analysis, it could be concluded that analysed bread and cereal products constitute little concern for consumer health.
authors.affiliation: Division of Food Quality Evaluation, Department of Food Biotechnology, Microbiology and Food Evaluation, Faculty of Food Sciences, Warsaw University of Life Sciences, Nowoursynowska 159, 02-787 Warsaw, Poland. marta_ciecierska@sggw.pl
authors.forename: M
authors.initials: M
authors.lastname: Ciecierska
authors.forename: M W
authors.initials: MW
authors.lastname: Obiedziński
mesh_terms: D001939:Bread / Q000032:analysis*; D002851:Chromatography, High Pressure Liquid; D003296:Cooking; D002523:Edible Grain / Q000737:chemistry; D005433:Flour / Q000032:analysis; D005506:Food Contamination / Q000032:analysis*; D008401:Gas Chromatography-Mass Spectrometry; D011084:Polycyclic Aromatic Hydrocarbons / Q000032:analysis*
chemical_list: D011084:Polycyclic Aromatic Hydrocarbons