The effect of azodicarbonamide concentrations on ethyl carbamate concentrations in bread and toast
| Autor: | R Ginn, M. J. Dennis, Bernhard Zimmerli, B. G. Osborne, Peter Rhyn, Otmar Zoller, I. Parker, R. C. Massey, Colin Crews |
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| Rok vydání: | 1997 |
| Předmět: |
Hot Temperature
food.ingredient Health Toxicology and Mutagenesis Food additive Public Health Environmental and Occupational Health Bread General Chemistry Toxicology Urethane chemistry.chemical_compound food Azodicarbonamide chemistry Chemistry (miscellaneous) Correlation analysis Carcinogens Humans Ethyl carbamate Organic chemistry Food Additives Statistical analysis Cooking Food science Azo Compounds Food Science |
| Zdroj: | Food Additives and Contaminants. 14:95-100 |
| ISSN: | 0265-203X |
| Popis: | A series of baking experiments have been undertaken in order to test the proposition that the use of the flour improver azodicarbonamide influences ethyl carbamate concentrations in baked bread. Samples were prepared in a laboratory and contained 0, 20 and 45 mg azodicarbonamide/kg; 20 mg/kg reflecting normal commercial usage and 45 mg/kg the UK statutory limit. Samples incorporating 0 and 20 mg/kg of the additive were also prepared in a commercial bakery. Toast made from these breads was examined since it is known that toasting can lead to increased ethyl carbamate concentrations. Statistical analysis of the data indicated that, at 45 mg/kg, azodicarbonamide led to significant increases in ethyl carbamate concentrations in both bread and the toasts made from it. At 20 mg/kg some small increases in ethyl carbamate were seen for bread and this approached statistical significance for those samples made in the commercial plant. When these breads were toasted an increase in ethyl carbamate was observed but this was not attributable to the use of azodicarbonamide. |
| Databáze: | OpenAIRE |
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