Strategies to Reduce Esters of 3-monochloro-1,2-propanediol (3-MCPD) in Toast Bread

Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60461373%3A22330%2F14%3A43898062" target="_blank" >RIV/60461373:22330/14:43898062 - isvavai.cz</a>
Result on the web
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DOI - Digital Object Identifier
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Result language
angličtina
Original language name
Strategies to Reduce Esters of 3-monochloro-1,2-propanediol (3-MCPD) in Toast Bread
Original language description
Baking is a thermal process during which many significant sensory compounds are formed. Except desirable changes, processing contaminants may be formed. Recently emerged processing contaminants, esters of 3-monochloro-1,2-propandiol (3-MCPD) and glycidol, were found first in refined vegetable oils and later on in various thermally processed foodstuff. Since free 3-MCPD and glycidol (classified as potential carcinogens) can be released by gastrointestinal lipases from the bound form, it is necessary to study their formation to protect consumer's health. This study was focusing on the dynamics of 3-MCPD and glycidyl ester formation during thermal processing of toast bread, which is a very often breakfast consumed foodstuff. The recipes of laboratory baked toast bread differed in the amount of sodium chloride (0-2.1%) and commercially available emulsifier lecithin (0-1%). The reduction of 3-MCPD and glycidyl ester formation was tested applying L-cysteine and reduced glutathione in concent
Czech name
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Czech description
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Publication year
2014
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Article name in the collection
Studentská odborná konference Chemie je život 2014
ISBN
978-80-214-5078-3
ISSN
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e-ISSN
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Number of pages
5
Pages from-to
173-177
Publisher name
Vysoké učení technické v Brně; Fakulta chemická
Place of publication
Brno
Event location
Brno
Event date
Dec 4, 2014
Type of event by nationality
CST - Celostátní akce
UT code for WoS article
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