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Effectiveness of methods for reducing acrylamide in bakery products.
J Agric Food Chem. 2008 Aug 13; 56(15):6154-61.JA

Abstract

Pilot-scale bread, biscuit, and cracker doughs have been baked to assess how well recipe changes could reduce acrylamide in commercial bakery products. Removing ammonium-based raising agents was beneficial in biscuits. In doughs, long yeast fermentations were an effective way of reducing asparagine levels and hence acrylamide. At moderate fermentation times fructose levels increased, but the yeast later absorbed this, so the net effect on acrylamide was beneficial. Metal ions such as calcium reduced acrylamide when added as the carbonate or chloride. Hence, the fortification of flour with calcium carbonate, over and above its natural mineral content, has an additional benefit. However, some other possible methods of adding calcium to bakery doughs, for example, via the permitted preservative calcium propionate, were not beneficial. Amino acid addition to doughs gave modest reductions in acrylamide. Lowering the dough pH reduced acrylamide, but at the expense of higher levels of other process contaminants such as 3-monochloropropane-1,2-diol (3-MCPD).

Authors+Show Affiliations

RHM Technology, The Lord Rank Centre, Lincoln Road, High Wycombe HP12 3QR, United Kingdom. peter.a.sadd@rhm.comNo affiliation info availableNo affiliation info available

Pub Type(s)

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

Language

eng

PubMed ID

18624450

Citation

Sadd, Peter A., et al. "Effectiveness of Methods for Reducing Acrylamide in Bakery Products." Journal of Agricultural and Food Chemistry, vol. 56, no. 15, 2008, pp. 6154-61.
Sadd PA, Hamlet CG, Liang L. Effectiveness of methods for reducing acrylamide in bakery products. J Agric Food Chem. 2008;56(15):6154-61.
Sadd, P. A., Hamlet, C. G., & Liang, L. (2008). Effectiveness of methods for reducing acrylamide in bakery products. Journal of Agricultural and Food Chemistry, 56(15), 6154-61. https://doi.org/10.1021/jf7037482
Sadd PA, Hamlet CG, Liang L. Effectiveness of Methods for Reducing Acrylamide in Bakery Products. J Agric Food Chem. 2008 Aug 13;56(15):6154-61. PubMed PMID: 18624450.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Effectiveness of methods for reducing acrylamide in bakery products. AU - Sadd,Peter A, AU - Hamlet,Colin G, AU - Liang,Li, Y1 - 2008/07/15/ PY - 2008/7/16/pubmed PY - 2008/9/30/medline PY - 2008/7/16/entrez SP - 6154 EP - 61 JF - Journal of agricultural and food chemistry JO - J Agric Food Chem VL - 56 IS - 15 N2 - Pilot-scale bread, biscuit, and cracker doughs have been baked to assess how well recipe changes could reduce acrylamide in commercial bakery products. Removing ammonium-based raising agents was beneficial in biscuits. In doughs, long yeast fermentations were an effective way of reducing asparagine levels and hence acrylamide. At moderate fermentation times fructose levels increased, but the yeast later absorbed this, so the net effect on acrylamide was beneficial. Metal ions such as calcium reduced acrylamide when added as the carbonate or chloride. Hence, the fortification of flour with calcium carbonate, over and above its natural mineral content, has an additional benefit. However, some other possible methods of adding calcium to bakery doughs, for example, via the permitted preservative calcium propionate, were not beneficial. Amino acid addition to doughs gave modest reductions in acrylamide. Lowering the dough pH reduced acrylamide, but at the expense of higher levels of other process contaminants such as 3-monochloropropane-1,2-diol (3-MCPD). SN - 1520-5118 UR - https://www.unboundmedicine.com/medline/citation/18624450/Effectiveness_of_methods_for_reducing_acrylamide_in_bakery_products_ L2 - https://doi.org/10.1021/jf7037482 DB - PRIME DP - Unbound Medicine ER -