Effect of temperature and time on the formation of acrylamide in starch-based and cereal model systems, flat breads and bread
Publication details
Journal : Food Chemistry , vol. 92 , p. 693–700 , 2005
Publisher : Elsevier
International Standard Numbers
:
Printed
:
0308-8146
Electronic
:
1873-7072
Publication type : Academic article
Issue : 4
Links
:
DOI
:
doi.org/10.1016/j.foodchem.200...
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Kjetil Aune
Chief Librarian
kjetil.aune@nofima.no
Summary
Dry starch systems, containing varying amounts of asparagine and glucose, freeze-dried rye-based flat bread doughs, flat bread and bread, were baked at varying temperatures and times according to central composite designs. In the starch-based model system the amount of acrylamide went through a maximum when the level of asparagine increased. No such maximum was found for glucose. In the starch system, freeze-dried flat bread doughs and flat breads, the amount of acrylamide formation went through a maximum at approximately 200 °C, depending on the system and the baking time. The amount of acrylamide was reduced at long baking times. However, in bread crust, the amount of acrylamide increased with both baking time and temperature in the interval tested.
