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Fate of labelled insecticide residues in food products. VII. —The Fate of γ‐Benzene Hexachloride Residues in Flour during Baking
Author(s) -
Bridges R. G.
Publication year - 1958
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.2740090710
Subject(s) - chemistry , gluten , residue (chemistry) , starch , food science , acetone , moisture , chlorobenzene , wheat flour , benzene , water content , organic chemistry , geotechnical engineering , engineering , catalysis
14C‐labelled γ‐benzene hexachloride has been used to study the effect of heating at baking temperatures on the insecticide when present in wheat starch, gluten and milled wheat. The amounts of 14 C‐activity retained by the starch and gluten after heating for 1/2 h. at 180° depend on the initial moisture content of the materials. With milled wheat at moisture contents between 0.4 and 17.3%, little difference in the amount of 14 C‐activity retained was observed, but when mixed into a dough with water prior to heating, a greater proportion of the initial 14 C‐activity was retained. The residue remaining after heating was ‘locked up’ in the desiccated starch granules and could not be extracted with acetone until the heated material was treated with water. The residue in the heated starch consisted mainly of unchanged γ‐benzene hexachloride but that in the flour was shown to be mainly a mixture of tri‐, di‐ and mono‐chlorobenzenes. The toxicological significance of these breakdown products in bread is discussed.