Contributor contact details

Mottram, Donald S.; Low, Mei Yin; Elmore, J.Stephen; Stadler, R.H.; Haase, Norbert Ulf; Murkovic, Michaël; Galceran, M.T.; Puignou, L.; Castle, Laurence; Chaudhry, Q.; Cotterill, J.; Watkins, R.; Price, Nick; Törnqvist, Margareta; Paulsson, Birgit; Osterman-Golkar, Siv; Klaveren, J.D. van; Boon, Polly; Mul, Anika de; Konings, Erik J M; Hogervorst, Janneke; Schouten, Leo J.; Brandt, Piet A. van den; Knize, Mark G.; Turesky, Robert J.; Alexander, Jan; Totsuka, Yukari; Nishigaki, Rena; Sügimura, Takashi; Wakabayashi, Keiji; Sommer, Y.; Glatt, H.R.; Skog, K.; Jägerstad, M.; Knasmüller, Siegfried; Hölzl, C.; Bichler, J.; Nersesyan, A.; Ehrlich, V.A.; Amadò, Renato; Amrein, Thomas M.; Escher, F.; Shimoni, Eyal

doi:10.1016/b978-1-84569-011-3.50023-9

Cited by 1 publication

(1 citation statement)

References 0 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Most acrylamide is formed primarily through the Maillard reaction, which specifically involves the amino group of asparagine, the carbonyl group of reducing sugars, and intermediate molecules of the Maillard reaction [ 4 ]. Another way acrylamide forms is through a reaction that involves acrolein [ 5 ].…”

Section: Introductionmentioning

confidence: 99%

Mitigation of Acrylamide Content in Biscuits through Combined Physical and Chemical Strategies

Faro

Salerno

Montevecchi

et al. 2022

Foods

View full text Add to dashboard Cite

Acrylamide in biscuits represents a major concern. This research work was aimed at modifying the current formulation of biscuits to reduce the acrylamide content while maintaining the chemical, physical, and sensory characteristics of the original product. A strategy based on the FoodDrinkEurope Acrylamide Toolbox was adopted. The content of the leavening agent ammonium bicarbonate, the baking temperature program, and the time duration of steam released during the baking process were the three factors evaluated through a factorial design of experiment. The partial replacement of ammonium bicarbonate (from 9.0 g to 1.5 g per 500 g of flour) with sodium bicarbonate (from 4.5 g to 12.48 g), lowering of the temperature in the central phase of the baking process (from 170 °C to 150 °C), and the release of steam for 3 min resulted in an 87.2% reduction in acrylamide concentration compared to biscuits of reference. CIELab color indices and aw were the parameters that showed the most significant correlation with acrylamide concentration in biscuits and could, therefore, become markers to predict the acrylamide content along production lines for an instant evaluation.

show abstract

Section: Introductionmentioning

confidence: 99%