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Influence of agronomic factors and extraction rate on the acrylamide contents in yeast-leavened breads.
J Agric Food Chem. 2006 Nov 15; 54(23):8968-76.JA

Abstract

Because the impact of agronomical factors on bakery products quality is still an insufficiently studied field, acrylamide contents of breads produced from flours of nine wheat, two rye, and two spelt varieties harvested in 2003 and 2004 were investigated. It could be demonstrated that acrylamide content in bread strongly depends on the cultivar, with extremes differing by a factor of 5.4 due to marked differences in free asparagine and crude protein contents. Nitrogen fertilization also resulted in elevated amino acid and protein contents, thus increasing acrylamide levels from 10.6 to 55.6 mug/kg. Independent of fertilization, harvest year turned out to be another factor influencing acrylamide formation. Breads produced from 2003 flours showed significantly higher acrylamide contents than those of 2004, which was ascribed to favorable light and temperature conditions during the cultivation period, thus enhancing amino acid and protein contents. Sprouting of the grain also resulted in significantly higher acrylamide levels, which was attributed to elevated enzyme activities and the formation of precursors from protein and starch. Furthermore, bakery products made from flours with higher extraction rates were shown to contain higher acrylamide levels resulting from extracted free asparagine and protein from the aleuron layers of the cereal grain.

Authors+Show Affiliations

Institute of Food Technology, Section Plant Foodstuff Technology, Hohenheim University, August-von-Hartmann-Strasse 3D-70599 Stuttgart, Germany.No affiliation info availableNo affiliation info availableNo affiliation info availableNo affiliation info availableNo affiliation info availableNo affiliation info availableNo affiliation info available

Pub Type(s)

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

Language

eng

PubMed ID

17090149

Citation

Claus, Achim, et al. "Influence of Agronomic Factors and Extraction Rate On the Acrylamide Contents in Yeast-leavened Breads." Journal of Agricultural and Food Chemistry, vol. 54, no. 23, 2006, pp. 8968-76.
Claus A, Schreiter P, Weber A, et al. Influence of agronomic factors and extraction rate on the acrylamide contents in yeast-leavened breads. J Agric Food Chem. 2006;54(23):8968-76.
Claus, A., Schreiter, P., Weber, A., Graeff, S., Herrmann, W., Claupein, W., Schieber, A., & Carle, R. (2006). Influence of agronomic factors and extraction rate on the acrylamide contents in yeast-leavened breads. Journal of Agricultural and Food Chemistry, 54(23), 8968-76.
Claus A, et al. Influence of Agronomic Factors and Extraction Rate On the Acrylamide Contents in Yeast-leavened Breads. J Agric Food Chem. 2006 Nov 15;54(23):8968-76. PubMed PMID: 17090149.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Influence of agronomic factors and extraction rate on the acrylamide contents in yeast-leavened breads. AU - Claus,Achim, AU - Schreiter,Pat, AU - Weber,Albrecht, AU - Graeff,Simone, AU - Herrmann,Wilfried, AU - Claupein,Wilhelm, AU - Schieber,Andreas, AU - Carle,Reinhold, PY - 2006/11/9/pubmed PY - 2007/1/11/medline PY - 2006/11/9/entrez SP - 8968 EP - 76 JF - Journal of agricultural and food chemistry JO - J Agric Food Chem VL - 54 IS - 23 N2 - Because the impact of agronomical factors on bakery products quality is still an insufficiently studied field, acrylamide contents of breads produced from flours of nine wheat, two rye, and two spelt varieties harvested in 2003 and 2004 were investigated. It could be demonstrated that acrylamide content in bread strongly depends on the cultivar, with extremes differing by a factor of 5.4 due to marked differences in free asparagine and crude protein contents. Nitrogen fertilization also resulted in elevated amino acid and protein contents, thus increasing acrylamide levels from 10.6 to 55.6 mug/kg. Independent of fertilization, harvest year turned out to be another factor influencing acrylamide formation. Breads produced from 2003 flours showed significantly higher acrylamide contents than those of 2004, which was ascribed to favorable light and temperature conditions during the cultivation period, thus enhancing amino acid and protein contents. Sprouting of the grain also resulted in significantly higher acrylamide levels, which was attributed to elevated enzyme activities and the formation of precursors from protein and starch. Furthermore, bakery products made from flours with higher extraction rates were shown to contain higher acrylamide levels resulting from extracted free asparagine and protein from the aleuron layers of the cereal grain. SN - 0021-8561 UR - https://www.unboundmedicine.com/medline/citation/17090149/Influence_of_agronomic_factors_and_extraction_rate_on_the_acrylamide_contents_in_yeast_leavened_breads_ L2 - https://doi.org/10.1021/jf061936f DB - PRIME DP - Unbound Medicine ER -