Generation of Monochloropropanediols (MCPDs) in Model Dough Systems. 1. Leavened Doughs

Journal of Agricultural and Food Chemistry

Volumn 52, Issue 7, 2004, Pages 2059-2066

  Hamlet, Colin G ^a   Sadd, Peter A ^a   Gray, David A ^b  

^a RHM Technology Ltd   (United Kingdom)

^b UNIVERSITY OF NOTTINGHAM   (United Kingdom)

Author keywords

3 MCPD; Chloride; Dough; Glycerol; Kinetic model; Monochloropropanediol; Wheat; Yeast

Indexed keywords

ACETIC ACID; ALPHA CHLOROHYDRIN; ASCORBIC ACID; CHLORIDE; DIACETYLTARTARIC ACID ESTER; DIACYLGLYCEROL; FAT; GLYCEROL; MONOACYLGLYCEROL; MONOCHLOROPROPANEDIOL; TARTARIC ACID; TRIACYLGLYCEROL; UNCLASSIFIED DRUG; GLYCEROLIPID; LYSOPHOSPHOLIPID; PHOSPHATIDYLCHOLINE; PHOSPHATIDYLGLYCEROL;

ARTICLE; CONCENTRATION RESPONSE; COOKING; DOUGH; FLOUR; KINETICS; MOISTURE; PREDICTION; REACTION ANALYSIS; SOLUBILITY; SOYBEAN; YEAST; CHEMICAL STRUCTURE; ELECTRONICS; QUANTITATIVE ANALYSIS; STEREOCHEMISTRY; STRUCTURE ANALYSIS; WHEAT;

ACETIC ACID; BREAD; CHLORIDES; FLOUR; FOOD ADDITIVES; GLYCEROL; SACCHAROMYCES CEREVISIAE; TRITICUM; GLYCERIDES; LYSOPHOSPHOLIPIDS; PHOSPHATIDYLGLYCEROLS;

GLYCINE MAX; TRITICUM AESTIVUM;

EID: 1842430705     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf035077w     Document Type: Article

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