Effects of yeast stress and organic acids on chloropropanols formation in cereal products
C. G Hamlet, P. A Sadd
https://doi.org/10.17221/10675-CJFSCitation:G Hamlet C., A Sadd P. (2004): Effects of yeast stress and organic acids on chloropropanols formation in cereal products. Czech J. Food Sci., 22: S259-S262.A major precursor of monochloropropanediols (MCPDs) in leavened cereal products is glycerol, which is formed as a natural by-product of yeast fermentation. However, yeast metabolism is affected by stresses such as low osmotic pressure from e.g. the incorporation of sugar or salt in the dough recipe. Tests with cooked model doughs have shown that glycerol production was proportional to yeast level and limited by available sugars, but high levels of yeast inhibited MCPD formation. Added glucose did not increase the production of glycerol but did promote the generation of MCPDs. This effect was attributed to the thermal generation of organic acids from added glucose, so the effect of pH and short-chain organic acids on MCPD generation was measured. There was a good correlation between initial dough pH and the level of MCPDs generated. The effect was weaker than that predicted by simple kinetic modelling, suggesting that the involvement of H+ and/or the organic acid was catalytic or not rate-determining.
3-MCPD; cereal products; glycerol; organic acids; yeast
Impact factor (Web of Science):
2020: 1.279
Q4 – Food Science and Technology
5-Year Impact Factor: 1.829
SCImago Journal Rank (SCOPUS):
New Issue Alert
Join the journal on Facebook!
Ask for email notification.
Similarity Check
All the submitted manuscripts are checked by the CrossRef Similarity Check.
Abstracted / Indexed in
AGRICOLA
Agrindex of AGRIS/FAO database
CAB Abstracts
Cambridge Scientific Abstract
Chemical Abstracts
CNKI
Current Contents®/Agriculture, Biology and Environmental Sciences®
Czech Agricultural and Food Bibliography
Dairy Science Abstracts
DOAJ (Directory of Open Access Journals)
EBSCO – Academic Search Ultimate
Elsevier’s Bibliographic Databases
FROSTI
FSTA (formerly Food Science and Technology Abstracts)
Google Scholar
ISI Alerting Services®
ISI Web of Knowledge®
J-Gate
ProQuest
Science Citation Index Expanded®
SCOPUS
TOXLINE PLUS
Web of Science®
Licence terms
All content is made freely available for non-commercial purposes, users are allowed to copy and redistribute the material, transform, and build upon the material as long as they cite the source.
Open Access Policy
This journal provides immediate open access to its content on the principle that making research freely available to the public supports a greater global exchange of knowledge.
Contact
Ing. Marta Stárová, Ph.D.
Executive Editor
phone: + 420 227 010 352
e-mail: cjfs
Address
Czech Journal of Food Sciences
Czech Academy of Agricultural Sciences
Slezská 7, 120 00 Praha 2, Czech Republic