Contaminants such as esters of monochloropropanediol (MCPD) and glycidyl esters (GEs) are prone to generate in bakery foods during thermal processing. To figure out the formation of these contaminants, models simulating bakery foods including vegetable oils, water, sodium chloride, and sodium casein were built. In this study, contents of 3-monochloro-1,2-propanediol (3-MCPD), 2-monochloro-1,3-propanediol (2-MCPD), and GEs were monitored at different temperatures. The effect of the oil-water ratio on MCPD ester and GEs was investigated. The effects of oil types on the baking model were discussed considering the fatty acid composition of oil. Besides, the correlation between the content of MCPD esters with GEs and the degree of oil oxidation in the model were investigated. The results showed that both MCPD ester and GEs were formed and degraded simultaneously in the models during heating. Temperature, heating time and oil-water ratio were the main factors affecting MCPD esters, where temperature and time had an interactive effect. The contents of 3-MCPD esters and 2-MCPD esters in the model increased first and then decreased and stabilized during heating. GEs were also affected by temperature and time, but not by oil-water ratio. The fatty acid composition of oils may affect the formation of MCPD esters and GEs. The rapeseed oil model with high unsaturated fatty acid content (92.68%) tended to generate more 3-MCPD esters and 2-MCPD esters. What’s more, the degree of oxidation of maize oil was negatively correlated with the content of 3-MCPD and 2-MCPD esters, while the content of GEs was positively correlated with the degree of primary oxidation. The research may provide a reference for controlling the content of MCPD esters and GEs in bakery foods.
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