Effect of damaged starch on acrylamide formation in whole wheat flour based Indian traditional staples, chapattis and pooris

Study on Mitigation of Acrylamide Formation in Cookies by 5 Antioxidants

“…In many previous studies, the balance between the reduction of acrylamide and sensory acceptance could not be achieved successfully. For instance, Mulla and others (2010) had found that a noticeable decrease of acrylamide content in pooris could be obtained after addition of 50 and 100 μmol/g citric acid, but the pooris had a very sour taste and were unacceptable. L‐cysteine was reported capable of reducing acrylamide formation by 81%, but gave a product with an unpleasant odor (Francisco and others 2010).…”

Effect of formulation and processing parameters on acrylamide formation: A case study on extrusion of blends of potato flour and semolina

“…Vitamins such as thiamine (vitamin B 1 ) pyrophosphate reduce the formation of advanced glycation end products (AGEs) by acting as an effective posteAmadori inhibitor (Booth, Khalifah, Todd, & Hudson, 1997). These additives were selected and screened for mitigation of acrylamide in our previous work on traditional Indian staples (Mulla, Bharadwaj, Annapure, & Singhal, 2010).…”

Rice varieties in relation to saltine rice cracker quality

“…When starch granules are damaged, cleavage of small granules facilitates hydration and swelling during dough preparation, and thus damaged starch has a high water retention capacity. [19,25,26] The high levels of water-absorbing components such as arabinoxylans and damaged starch in whole wheat flour resulted in a dough too firm to expand, and thus the high WAI of whole wheat flour had a negative effect on saltine cracker quality. [27] Generally, whereas soft wheat flour is suitable for saltine crackers, wheat flour with a relatively higher gluten content and lower WAI is more suitable for cracker making.…”