Factors influencing acrylamide content and color in rye crisp bread.
An industrial baking procedure for yeast-leavened whole-grain rye crisp bread was adapted to local laboratory conditions to study the effect of time and temperature of baking and the addition of fructose, asparagine, and oat-bran concentrate on the acrylamide content and color of the bread. Baking time and temperature affected acrylamide content that increased from 10 to 30 mug/kg of bread at the combination of a long time and high temperature, with a significant interaction between the two factors (p < 0.008). Added asparagine had a significant effect (p < 0.001) on the formation of acrylamide, but fructose did not. There was a correlation between acrylamide content and color of the milled bread in the time-temperature experiment, but this correlation was not observed in the experiment with added precursors. Added oat-bran concentrate with high content of mixed-linkage beta-glucan did not influence the acrylamide content in the breads.
Mustafa
Arwa
A
Department of Food Science, Swedish University of Agricultural Sciences, Uppsala, Sweden, and Swedish National Food Administration, Uppsala, Sweden. arwa.mustafa@lmv.slu.se
Andersson
Roger
R
Rosén
Johan
J
Kamal-Eldin
Afaf
A
Aman
Per
P
D020106:Acrylamide / Q000032:analysis*; D001216:Asparagine / Q000032:analysis; D018554:Avena; D001939:Bread / Q000032:analysis*; D003116:Color; D004043:Dietary Fiber / Q000032:analysis; D005511:Food Handling / Q000379:methods*; D005632:Fructose / Q000032:analysis; D006358:Hot Temperature; D012434:Secale; D013997:Time Factors
D004043:Dietary Fiber; D020106:Acrylamide; D005632:Fructose; D001216:Asparagine