title: Effect of garlic powder on acrylamide formation in a low-moisture model system and bread baking.
abstract: BACKGROUND
  Acrylamide (AA) is of concern worldwide because of its neurotoxicity, genotoxicity and reproductive/developmental toxicity. Consequently, methods for minimizing AA formation during food processing are vital.
  
  
  RESULTS
  In this study, the formation and elimination of AA in an asparagine/glucose low-moisture model system were investigated by response surface methodology. The effect of garlic powder on the kinetics of AA formation/elimination was also evaluated. The AA content reached a maximum level (674.0 nmol) with 1.2 mmol of glucose and 1.2 mmol of asparagine after heating at 200 °C for 6 min. The AA content was greatly reduced with the addition of garlic powder. Compared to without garlic powder, an AA reduction rate of 43% was obtained with addition of garlic powder at a mass fraction of 0.05 g. Garlic powder inhibited AA formation during the generation-predominant kinetic stage and had no effect on the degradation-predominant kinetic stage. The effect of garlic powder on AA formation in bread and bread quality was also investigated. Adding a garlic powder mass fraction of 15 g to 500 g of dough significantly (P < 0.05) reduced the formation of AA (reduction rate of 46%) and had no obvious effect on the sensory qualities of the bread.
  
  
  CONCLUSIONS
  This study provides a possible method for reducing the AA content in bread and other heat-treated starch-rich foods.
authors.affiliation: College of Food Science and Engineering, Shandong Agricultural University, Tai'an 271018, China.
authors.forename: Jinwang
authors.initials: J
authors.lastname: Li
authors.affiliation: College of Food Science and Engineering, Shandong Agricultural University, Tai'an 271018, China.
authors.forename: Jie
authors.initials: J
authors.lastname: Zuo
authors.affiliation: College of Food Science and Engineering, Shandong Agricultural University, Tai'an 271018, China.
authors.forename: Xuguang
authors.initials: X
authors.lastname: Qiao
authors.affiliation: College of Food Science and Engineering, Shandong Agricultural University, Tai'an 271018, China.
authors.forename: Yongju
authors.initials: Y
authors.lastname: Zhang
authors.affiliation: College of Food Science and Engineering, Shandong Agricultural University, Tai'an 271018, China.
authors.forename: Zhixiang
authors.initials: Z
authors.lastname: Xu
mesh_terms: D020106:Acrylamide / Q000737:chemistry*; D000975:Antioxidants / Q000494:pharmacology*; D001939:Bread; D003296:Cooking; D005737:Garlic; D006801:Humans
chemical_list: D000975:Antioxidants; D020106:Acrylamide
keywords: acrylamide; bread; garlic powder; kinetic; low-moisture model system