Interaction effects of fermentation time and added asparagine and glycine on acrylamide content in yeast-leavened bread

Degradation of asparagine to acrylamide by carbonyl-amine reactions initiated by alkadienals

“…Thus, the Strecker degradation of amino acids is one of the most important reactions leading to final aroma compounds in the Maillard reaction (Whitfield, 1992;Yaylayan, 2003). In addition, asparagine degradation has been related to the formation of acrylamide in heated foodstuffs (Hedegaard, Frandsen, & Skibsted, 2008;Masson et al, 2007;Mustafa et al, 2009;Pedreschi, Kaack, & Granby, 2008;Taeymans et al, 2004;Tareke, Rydberg, Karlsson, Eriksson, & Törnqvist, 2002;Yaylayan, Wnorowski, & Locas, 2003).…”

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

“…The correlation between glycine and color indicates that unlike asparagine, glycine takes part in the Maillard reaction(s) leading to color formation. We observed an initial increase in the intensity of color with glycine addition and fermentation time, where the highest color intensity was achieved at intermediate fermentation times (Mustafa et al, 2009). Longer fermentation times resulted in lesser hue of the final product, which might be partially attributed to the consumption of other amino acids and sugars (i.e., other main precursors contributing to color).…”

“…The effect of added glycine and asparagine at different fermentation times on acrylamide content was studied in yeast leavened wheat bread by Mustafa et al (2009). This study showed that there is an interaction effect between added glycine and asparagine in the reduction of acrylamide, indicating that the reducing effect of added glycine depends on the level of asparagine in the system (Figure 30.4).…”

“…When testing the effect of two parameters, a significant interaction effect indicates that their effect occurs simultaneously and always the effect of one variable depends on the value of the other. In a model study using soft wheat bread, the effect of fermentation time and added asparagine at two levels (high and low) on the content of asparagine in the fermented dough and the acrylamide content in bread was investigated (Mustafa et al, 2009). The fermentation time was found to have a significant decreasing effect on asparagine content in the dough, and an interaction effect was observed between the fermentation time and the level Content of asparagine in sifted flour, dough, and bread of wheat.…”

“…Furthermore, glycine is known to enhance color formation in bakery products when added before dough fermentation or on the surface of the dough before baking (Bråthen et al, 2005;Fink et al, 2006). This finding has been tested in a model study of soft wheat bread in which color formation was correlated with added glycine, asparagine, and fermentation time (Mustafa et al, 2009). A correlation was only obtained between glycine and the a ) value (degree of redness) (Figure 30.6); the observed deviation from the regression line could be explained by variation in the fermentation time.…”