Abstract
A study of the formation and decay kinetics of 3-chloropropane-1,2-diol (3-MCPD) and 2-chloropropane-1,3-diol (2-MCPD) in model dough systems is reported. The influence of ingredient composition, moisture, pH and temperature were assessed. It was shown that white flour, salt and water alone were sufficient to generate 2-MCPD and 3-MCPD. The formation of 3-MCPD agreed with zero order kinetics and occurred most readily in dry, full recipe dough; below 15%, the exact moisture content was not critical. The formation of 2-MCPD followed that of 3-MCPD but at approximately one fifth of the rate, irrespective of dough type. The decay of 3-MCPD was consistent with first order kinetics and the overall rate in dough was slower than that in pure water. The decay reaction was inhibited by a decrease in moisture content and a drop in pH seen at high temperatures in the cereal systems investigated. One of the products of 3-MCPD decay in dough was 2-chloropropane-1,3-diol (2-MCPD). Data obtained from the model system studies showed good agreement with 3-MCPD levels formed in real foods. Possible mechanisms of decay and formation in dough are discussed.
Published Version
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a call