title: Addition of glycine reduces the content of acrylamide in cereal and potato products.
abstract: The effects of adding amino acids on the content of acrylamide in potato crisps, French fries, flat breads, and bread crusts were investigated. Addition of glycine or glutamine during blanching of crisps reduced the amount of acrylamide by approximately 30% compared to no addition. No effect was found in French fries. Addition of glycine during doughmaking significantly reduced acrylamide in both flat breads and bread crusts. In bread crusts the reduction of acrylamide ranged from 50 to >90% depending on the baking condition. In flat breads the reduction varied between 60 and >95%.
authors.affiliation: Matforsk, Norwegian Food Research Institute, Osloveien 1, N-1430 As, Norway. erland.brathen@matforsk.no
authors.forename: Erland
authors.initials: E
authors.lastname: Bråthen
authors.forename: Agnieszka
authors.initials: A
authors.lastname: Kita
authors.forename: Svein Halvor
authors.initials: SH
authors.lastname: Knutsen
authors.forename: Trude
authors.initials: T
authors.lastname: Wicklund
mesh_terms: D020106:Acrylamide / Q000032:analysis*; D001939:Bread / Q000032:analysis; D002523:Edible Grain / Q000737:chemistry*; D005511:Food Handling / Q000379:methods; D005973:Glutamine; D005998:Glycine / Q000008:administration & dosage*; D006358:Hot Temperature; D011198:Solanum tuberosum / Q000737:chemistry*
chemical_list: D005973:Glutamine; D020106:Acrylamide; D005998:Glycine