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://www.alarecre.com/Virescent-Harmony-Galaxy-A14-5G-Clear-Case-p106336/