[Correlation of the 3,4-benzopyrene content in grain, grist products and baked bread]

The content of 3,4-benz (a) pyrene (BP) in wheat corn, grist products and baked bread was studied by the fluorescent-spectral technique under different content of the carcinogen in the initial corn. The content of BP in grist products correlated, within the range of experimental errors, with its content in corn. The content in flour was 30-60% of the total content in grist products. The bread baked from the dough that included only flour, yeast and water had much less BP (with reference to dry weight) as compared with that in the initial flour. Provided the dough was supplemented with KBrO3 the bread contained twice as much BP unlike that to which KBrO3 had not been added.