The influences of both traditional dough ingredients like fat and salt and a commercially used baking agent on the formation of 3-chloropropane-1. 2-diol (3-MCPD) during toasting of bread were investigated. Whereas varying the fat or salt contents within technologically practicable limits showed negligible effects on 3-MCPD formation. the baking agent turned out to have a crucial impa... https://parisnaturalfoodes.shop/product-category/cardio-essence/