Factors Influencing Acrylamide Content and Color in Rye Crisp Bread

Abstract

An industrial baking procedure for yeast-leavened whole-grain rye crisp bread was adapted to local laboratory conditions to study the effect of time and temperature of baking and the addition of fructose, asparagine, and oat-bran concentrate on the acrylamide content and color of the bread. Baking time and temperature affected acrylamide content that increased from 10 to 30 mug/kg of bread at the combination of a long time and high temperature, with a significant interaction between the two factors (p < 0.008). Added asparagine had a significant effect (p < 0.001) on the formation of acrylamide, but fructose did not. There was a correlation between acrylamide content and color of the milled bread in the time-temperature experiment, but this correlation was not observed in the experiment with added precursors. Added oat-bran concentrate with high content of mixed-linkage beta-glucan did not influence the acrylamide content in the breads.

Acrylamide in Baking Products: A Review Article

“…Furthermore, the rate of acrylamide elimination depends on temperature (faster rates at higher temperatures). Mustafa et al (2005) studied the effect of time and temperature of baking and addition of fructose, asparagine and oat bran concentrate on the acrylamide content and colour of rye crisp bread. Acrylamide content increased with time and temperature of baking, with higher effects perceived at higher temperatures and longer times in an accelerating slope.…”

Quality and nutritional properties of corn snacks enriched with nanofiltered whey powder

“…In extrudates containing 10% of NWP, regardless of the feed moisture, the amount of AA exceeded the acceptable level of 500 μg/kg, but in potato snacks the concentration of AA is even higher (Mustafa et al 2005). Mulla et al (2011) indicated that it is possible to reduce acrylamide formation without altering the sensory properties of the extrudates by means of adding calcium chloride to the flour blend.…”

Fortification with Free Amino Acids Affects Acrylamide Content in Yeast Leavened Bread

“…Sulfur deficiency seems to lead to the greatest accumulation of free asparagine in the grain, and under very severe deficiency an up to 30-fold increase in grain content of free asparagine has been noted (Muttucumaru FIGURE 30.1 Relationship between added asparagine and acrylamide content in rye crispbread. The content of acrylamide increases as a result of asparagine addition for rye crispbread baked for 8 min at 250 C. Source: Adapted from Mustafa, A., Andersson, R., Rosen, J., Kamal-Eldin, A., and A˚man, P. (2005). Factors influencing acrylamide content and color in rye crisp bread.…”

“…The contribution of these and other major foods to acrylamide intake (i.e., fried potato and roasted coffee products) depends on the country and food habits (Joint FAO/WHO Expert Committee on Food Additives, 2005). It has been shown that free asparagine is the limiting precursor for acrylamide formation in bread and that reducing sugars are available in excess in most cases (Mustafa et al, 2005;Surdyk et al, 2004) (Figure 30.1).…”