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

Mustafa, Arwa; Andersson, Roger; Kamal‐Eldin, Afaf; Åman, Per

doi:10.1016/b978-0-12-380886-8.10030-3

Cited by 7 publications

(4 citation statements)

References 26 publications

(47 reference statements)

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“…The AA concentration range of these products was rather wide (1433 ± 2.51 -57 ± 2.64 μgkg −1 ), which could be attributed to differences in the recipes and technology, baking temperature and time, and reducing sugars and Asn content. It was demonstrated that ingredients such as almonds and sesame may impact on the AA concentration of bakery products [21].…”

Section: Discussionmentioning

confidence: 99%

Determination of acrylamide levels in selected commercial and traditional foods in Syria

Alyousef¹,

Wang²,

Al-Hajj³

et al. 2016

Trop. J. Pharm Res

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Section: Discussionmentioning

confidence: 99%

Determination of acrylamide levels in selected commercial and traditional foods in Syria

Alyousef¹,

Wang²,

Al-Hajj³

et al. 2016

Trop. J. Pharm Res

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“…On the other hand, as a result of condensation between amino group of theanine and carbonyl groups of reducing sugars, the addition of theanine‐enriched powder could be interesting because it might compete with asparagine, thereby reducing acrylamide formation. Bread fortification with glycine has been recently shown to prevent asparagine based Maillard reaction (Mustafa et al ., ).…”

Section: Resultsmentioning

confidence: 97%

Valorisation of theanine from decaffeinated tea dust in bakery functional food

Culeţu

Héritier

Andlauer

2014

Int J of Food Sci Tech

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Nowadays, consumers appreciate the positive properties of decaffeinated tea for their well-being. During decaffeination process, a very fine tea dust powder is obtained as by-product, which contains the same quantity of bioactives as decaffeinated tea: the antioxidant polyphenols and the amino acid theanine. The aim was to add value to theanine gained from black tea powder dust and to develop theanine-enriched bread. A theanine containing powder was obtained by column separation of decaffeinated tea dust extract and spray-drying using carrier supports. This powder contains also the very polar compounds from decaffeinated tea such as amino acids, sugars and minerals. Breads with 110, 220 and 330 ppm of theanine, respectively, were prepared with the theanine powder. Physical properties, theanine and total polyphenolic content in bread were analysed. Bread and other bakery food serve as good products to add value to bioactive tea dust ingredients.

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“…Claeys, DeVleeschouwer, and Hendrickx () reported that adding other amino acids other than asparagine could either lower (e.g., cysteine, lysine) or increase (e.g., glutamine, alanine) acrylamide content as represented in an asparagine–glucose model system, which is primarily attributed to different acrylamide formation/elimination kinetics. The reduction in acrylamide formation in bread due to the added glycine and proline could be caused by their competition with free asparagine for reducing sugars in the Maillard reaction and/or the further reactions of the formed acrylamide through Michael addition (López‐López et al, ; Mustafa, Andersson, Kamal‐Eldin, & Åman, ; Rydberg et al, ). Although lysine, alanine, or threonine was not directly involved in acrylamide formation during Maillard reaction, their addition may have promoted the catalytic effect of other amino acids favoring the formation of acrylamide.…”

Section: Resultsmentioning

confidence: 99%

Effect of added sugars and amino acids on acrylamide formation in white pan bread

Shen

Chen

2019

Cereal Chem

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Background and objectives The products of the Maillard reaction formed from reducing sugars and amino groups are attracting increasing interests as an important dietary antioxidant source. However, acrylamide is also formed during the process, which is a potential carcinogenic substance. The objective of this study was to investigate the effects of various types and amounts of added sugars and amino acids on the formation of acrylamide in white pan bread. Breads were prepared with five sugars (sucrose, glucose, fructose, maltose, and ribose) at three levels (0, 6, and 12 g/100 g flour) and seven amino acids (lysine, alanine, proline, glycine, arginine, threonine, and asparagine) at three levels (0, 0.1 g, and 0.3 g/100 g flour), and the acrylamide content was analyzed by GC‐MS for both the crust and the crumb. Findings Bread with 6 g/100 g flour fructose had the highest crust acrylamide content of 102.6 μg/kg as compared with other sugars, while the addition of ribose caused the lowest crust acrylamide content (41.0 μg/kg). The addition of asparagine into the bread formula dramatically increased the acrylamide content of crust as expected, while the addition of glycine and proline decreased crust acrylamide. Significant contents of acrylamide were also detected in bread crumbs. Conclusions Both the type and amount of added sugars and amino acids in bread formulas affect the amount of acrylamide produced in bread products. Significance and novelty Our study provides a systematic understanding of the effects of added sugars and amino acids on acrylamide formation in wheat bread. This research will benefit industries in developing reduced acrylamide formulas for common bakery products.

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

Cited by 7 publications

References 26 publications

Determination of acrylamide levels in selected commercial and traditional foods in Syria

Determination of acrylamide levels in selected commercial and traditional foods in Syria

Valorisation of theanine from decaffeinated tea dust in bakery functional food

Effect of added sugars and amino acids on acrylamide formation in white pan bread

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