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Acrylamide-asparagine relationship in baked/toasted wheat and rye breads.

Abstract

Acrylamide in baked and toasted wheat and rye bread was studied in relation to levels of asparagine in flour, dough, bread and toasts. Asparagine was consumed during bread preparation resulting in reduced acrylamide content in the products. In wheat bread, 12% of the asparagine initially present in the flour (0.14 g kg(-1)) remained after yeast fermentation and baking; for rye bread, 82% of asparagine remained after sourdough fermentation and baking. Asparagine present in untoasted wheat bread had totally reacted after hard toasting. Toasted wheat and rye bread slices contained 11-161 and 27-205 microg kg(-1) acrylamide, respectively, compared to untoasted wheat and rye bread with <5 and 7-23 microg kg(-1) acrylamide, respectively. The dietary intake of acrylamide from bread (untoasted) of 2 microg day(-1) is relatively low; however, acrylamide exposure from bread increases several fold for people eating toasted bread.

Authors+Show Affiliations

Technical University of Denmark, National food Institute, Søborg, DK-2860, Denmark. kgr@food.dtu.dkNo affiliation info availableNo affiliation info availableNo affiliation info availableNo affiliation info availableNo affiliation info available

Pub Type(s)

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

Language

eng

PubMed ID

18608496

Citation

Granby, Kit, et al. "Acrylamide-asparagine Relationship in Baked/toasted Wheat and Rye Breads." Food Additives & Contaminants. Part A, Chemistry, Analysis, Control, Exposure & Risk Assessment, vol. 25, no. 8, 2008, pp. 921-9.
Granby K, Nielsen NJ, Hedegaard RV, et al. Acrylamide-asparagine relationship in baked/toasted wheat and rye breads. Food Addit Contam Part A Chem Anal Control Expo Risk Assess. 2008;25(8):921-9.
Granby, K., Nielsen, N. J., Hedegaard, R. V., Christensen, T., Kann, M., & Skibsted, L. H. (2008). Acrylamide-asparagine relationship in baked/toasted wheat and rye breads. Food Additives & Contaminants. Part A, Chemistry, Analysis, Control, Exposure & Risk Assessment, 25(8), 921-9. https://doi.org/10.1080/02652030801958905
Granby K, et al. Acrylamide-asparagine Relationship in Baked/toasted Wheat and Rye Breads. Food Addit Contam Part A Chem Anal Control Expo Risk Assess. 2008;25(8):921-9. PubMed PMID: 18608496.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Acrylamide-asparagine relationship in baked/toasted wheat and rye breads. AU - Granby,Kit, AU - Nielsen,Nikoline Juul, AU - Hedegaard,Rikke V, AU - Christensen,Tue, AU - Kann,Mette, AU - Skibsted,Leif H, PY - 2008/7/9/pubmed PY - 2008/12/19/medline PY - 2008/7/9/entrez SP - 921 EP - 9 JF - Food additives & contaminants. Part A, Chemistry, analysis, control, exposure & risk assessment JO - Food Addit Contam Part A Chem Anal Control Expo Risk Assess VL - 25 IS - 8 N2 - Acrylamide in baked and toasted wheat and rye bread was studied in relation to levels of asparagine in flour, dough, bread and toasts. Asparagine was consumed during bread preparation resulting in reduced acrylamide content in the products. In wheat bread, 12% of the asparagine initially present in the flour (0.14 g kg(-1)) remained after yeast fermentation and baking; for rye bread, 82% of asparagine remained after sourdough fermentation and baking. Asparagine present in untoasted wheat bread had totally reacted after hard toasting. Toasted wheat and rye bread slices contained 11-161 and 27-205 microg kg(-1) acrylamide, respectively, compared to untoasted wheat and rye bread with <5 and 7-23 microg kg(-1) acrylamide, respectively. The dietary intake of acrylamide from bread (untoasted) of 2 microg day(-1) is relatively low; however, acrylamide exposure from bread increases several fold for people eating toasted bread. SN - 1944-0057 UR - https://www.unboundmedicine.com/medline/citation/18608496/Acrylamide_asparagine_relationship_in_baked/toasted_wheat_and_rye_breads_ DB - PRIME DP - Unbound Medicine ER -