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The formation of acrylamide in UK cereal products.
Adv Exp Med Biol. 2005; 561:415-29.AE

Abstract

Many bakery products sold in the UK such as crumpets, batch bread and Naan might be expected to show high levels of acrylamide because they have strong Maillard colours and flavours. However, analysis of commercial products has shown that the highest levels of acrylamide are seen in dry biscuit type products. With the exception of spiced products such as ginger cake, moist high sugar products (e.g. cakes and fruit loaves) show relatively low levels of acrylamide, even in darkly browned crusts. This is in contrast to bread where acrylamide levels in excess of 100 microg/kg are common in the crust region, but are diluted by low levels in the crumb. Acrylamide levels in bread are significantly raised by domestic toasting, but other products such as crumpets and Naan bread have been found to be less sensitive. A mathematical model has been developed (and validated against tests on model dough) which shows that once obvious recipe differences are allowed for, the key factor limiting acrylamide levels is crust moisture. Chemical decay of acrylamide and depletion of amino acids are also limiting factors at higher temperatures.

Authors+Show Affiliations

RHM Technology Ltd, Lincoln Road, High Wycombe, Bucks HP12 3QR, UK. pasadd@rhmtech.co.ukNo affiliation info available

Pub Type(s)

Journal Article
Research Support, Non-U.S. Gov't

Language

eng

PubMed ID

16438316

Citation

Sadd, Peter, and Colin Hamlet. "The Formation of Acrylamide in UK Cereal Products." Advances in Experimental Medicine and Biology, vol. 561, 2005, pp. 415-29.
Sadd P, Hamlet C. The formation of acrylamide in UK cereal products. Adv Exp Med Biol. 2005;561:415-29.
Sadd, P., & Hamlet, C. (2005). The formation of acrylamide in UK cereal products. Advances in Experimental Medicine and Biology, 561, 415-29.
Sadd P, Hamlet C. The Formation of Acrylamide in UK Cereal Products. Adv Exp Med Biol. 2005;561:415-29. PubMed PMID: 16438316.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - The formation of acrylamide in UK cereal products. AU - Sadd,Peter, AU - Hamlet,Colin, PY - 2006/1/28/pubmed PY - 2006/2/28/medline PY - 2006/1/28/entrez SP - 415 EP - 29 JF - Advances in experimental medicine and biology JO - Adv Exp Med Biol VL - 561 N2 - Many bakery products sold in the UK such as crumpets, batch bread and Naan might be expected to show high levels of acrylamide because they have strong Maillard colours and flavours. However, analysis of commercial products has shown that the highest levels of acrylamide are seen in dry biscuit type products. With the exception of spiced products such as ginger cake, moist high sugar products (e.g. cakes and fruit loaves) show relatively low levels of acrylamide, even in darkly browned crusts. This is in contrast to bread where acrylamide levels in excess of 100 microg/kg are common in the crust region, but are diluted by low levels in the crumb. Acrylamide levels in bread are significantly raised by domestic toasting, but other products such as crumpets and Naan bread have been found to be less sensitive. A mathematical model has been developed (and validated against tests on model dough) which shows that once obvious recipe differences are allowed for, the key factor limiting acrylamide levels is crust moisture. Chemical decay of acrylamide and depletion of amino acids are also limiting factors at higher temperatures. SN - 0065-2598 UR - https://www.unboundmedicine.com/medline/citation/16438316/The_formation_of_acrylamide_in_UK_cereal_products_ L2 - https://dx.doi.org/10.1007/0-387-24980-X_32 DB - PRIME DP - Unbound Medicine ER -