Aluminium leaching from baking tray materials into surface-alkalized baked products

摘要

Aluminium (Al) leaching into food products could he a crucial risk for human health. Especially Al based baking trays used traditionally for the production of surface-alkalized baked products have to be considered. Thus, the aim of this study was to verify Al leachingfrom different tray materials such as Al (applied in bakeries), stainless steel, and Al coated with Teflon and silicone. Next to tray overlays, industrial usage was simulated with defined coating scratches. Furthermore, different concentrations of NaOH solution as well as different process conditions (freezing) were considered. AI in wheat flour and bakery pro- ducts was analyzed by ICP-OES. Stainless steel trays and Al trays with baking parchment can be considered as safe regarding Al leaching. Coatings on Al trays have to be critically verified during application, since scratches increases Al leaching up to 320%. Al trays, already used in bakeries showed Al leaching up to 26.55 ± 1.75 mg/kg end product. Without alkali-zation Al values also slightly increased, however, still on a very low level. Longer contact times during defrosting on the Al trays lead to higher Al leaching, as well. The results confirm the principle of avoiding Al trays in combination with alkalized dough.