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3,4-Benz(a)pyrene in cereal grains, flour and baked bread



3,4-Benz(a)pyrene in cereal grains, flour and baked bread



Voprosy Pitaniya (4): 66-69



Whole wheat, bran, flour and bread were examined by fluorescent spectrometry. Values for 3,4-benz(a)pyrene (BP) in wheat bran products were correlated with those in whole wheat. Wheat flour had 30 to 60% and bran 40 to 70% of total BP in whole wheat. Bread baked from dough with only flour, yeast and water had much less BP per unit DM than that in the flour.

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Accession: 000803648

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