Determination of the Levels of Polycyclic Aromatic Hydrocarbons in Toasted Bread Using Gas Chromatography Mass Spectrometry

Table 1

Commercial toasting breads and flours samples.

Sample Code	Principal ingredients
B-01	Brown bread
B-02	Soft Lebanese bread baked from white flour
B-04	Sandwich baked from white flour
B-07	Toasted Lebanese bread
B-09	French sandwich obtained from Al-Omara’a bakery
B-17	Iranian Bread baked from white flour—Salwa-A-11
B-18	Iranian Bread baked from white flour—Subah Al-Salem
B-19	Iranian Bread baked from white flour—Al-Qurean
B-20	Iranian Bread baked from white flour—Al-Khaldiyah
B-22	French Sandwich obtained from Delice De France.
B-23	Iranian Bread baked from white flour—Salwa-A-7
B-24	Toasted Lebanese bread at Temp. = 250^∘C, for 20 min
B-25	Toasted Lebanese bread at Temp. = 350^∘C, for 20 min
B-26	Toasted Lebanese bread at Temp. = 500^∘C, for 20 min
B-27	Iranian Bread baked from white flour—Kifan
B-28	Iranian Bread baked from white flour—Dasma
B-BF	Whole wheat flour (brown flour)
B-WF	White flour