Effect of flour type on Maillard reaction and acrylamide formation during toasting of bread crisp model systems and mitigation strategies

Capuano, Edoardo; Ferrigno, Antonella; Acampa, Iolanda; Serpen, Arda; Açar, Özge Ç.; Gökmen, Vural; Fogliano, Vincenzo

doi:10.1016/j.foodres.2009.03.018

Cited by 165 publications

(122 citation statements)

References 41 publications

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“…Conversely, glycine reduced acrylamide formation in toasted bread. A higher level of HMF in toasted breads from rye flour was associated with a higher concentration of free amino acids and proteins [Capuano et al, 2009].…”

Section: Cereal Productsmentioning

confidence: 88%

“…N-substituted ketosamine (17c). Ketosamine may be protonated by acids resulting in ring opening (18). Further protonation forms enaminol (19) that may rearrange to 2-amino-2-deoxyaldose (20).…”

Section: Stanisław Kowalski 1 * Marcin Lukasiewicz 1 Aleksandra Dumentioning

confidence: 99%

“…The impact of flour type (wheat, rye, whole-wheat) as well as toasting temperature (140, 160, 180°C) on HMF as well as acrylamide formation in toasted bread has also been studied [Capuano et al, 2009]. The highest amounts of HMF were detected in rye and wheat breads toasted at 180°C (46.69 and 47.02 mg/kg, respectively).…”

Section: Cereal Productsmentioning

confidence: 99%

“…Several traditional Spanish syrups were analysed for HMF palm (miel de palma), must (arrope), sugarcane syrup Capuano et al, 2009]. These differences may have resulted from both the specificity of the tested products (technology and/or composition) as well as the different methodologies used.…”

Section: Other Food Productsmentioning

confidence: 99%

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5-Hydroxymethyl-2-Furfural (HMF) – Heat-Induced Formation, Occurrence in Food and Biotransformation - a Review

Kowalski¹,

Łukasiewicz²,

Duda-Chodak³

et al. 2013

Pol. J. Food Nutr. Sci.

132

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The chemical structure of 5-hydroxymethyl-2-furfural (HMF), its physicochemical properties and reactions that lead to the synthesis of HMF were discussed. Special attention was paid to HMF formation in food during processing. The potential applications of this compound in industry were described as well. Moreover, this review outlines the most important sources of HMF in human diet and estimates the potential daily intake of HMF by consumers. The known and suggested metabolic pathways, as well as the impact of HMF and its metabolites on human health are also discussed.

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Section: Cereal Productsmentioning

confidence: 88%

Section: Stanisław Kowalski 1 * Marcin Lukasiewicz 1 Aleksandra Dumentioning

confidence: 99%

Section: Cereal Productsmentioning

confidence: 99%

Section: Other Food Productsmentioning

confidence: 99%

See 2 more Smart Citations

5-Hydroxymethyl-2-Furfural (HMF) – Heat-Induced Formation, Occurrence in Food and Biotransformation - a Review

Kowalski¹,

Łukasiewicz²,

Duda-Chodak³

et al. 2013

Pol. J. Food Nutr. Sci.

132

View full text Add to dashboard Cite

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“…It was shown that it is one of the products of the Maillard reaction, a reaction between free asparagine and reducing sugars (glucose, fructose) [8]. Structural considerations dictate that asparagine alone may be converted thermally into acrylamide through decarboxylation and deamination reactions.…”

Section: Introductionmentioning

confidence: 99%

Acrylamide in food products – eating habits and consumer awareness among Medical School students

Kowalska¹,

Żbikowska²,

Onacik-Gür³

et al. 2017

Ann Agric Environ Med.

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Introduction. Acrylamide is formed in several foods during high-temperature processing. In view of reports written about the neurotoxic, genotoxic and carcinogenic effects of acrylamide, it was considered that the presence of this substance in food products might pose a risk for human health. Currently, according to EU Commission recommendations, the content of acrylamide in food should be monitored. Objective. The aim of this work was to analyze the food preferences of youth and students from medical schools in Radom, central-eastern Poland, as the most frequent precipitantsas in the field of food products that may be a significant source of acrylamide in the diet. Furthermore, an attempt was made to determine the level of knowledge of the population in the field of acrylamide. Materials and method. The research was conducted by questionnaire. The study was based on the answers of 227 respondents. The survey was carried out by direct contact with an interviewer from February -June 2012. Results. Analysis of the study population shows that women consume more coffee than men. In addition, adults over 25 years old consumed the largest quantity of coffee; it can therefore be assumed that it is a significant source of acrylamide in their bodies. However, even young people under 17 declared that they consume coffee every day (20%). Conclusions. Due to the adverse effects of this compound it is important to reduce the level of acrylamide in food products. A few people in the population (7%) had heard of acrylamide previously, but none of them had any knowledge of its occurrence and formation. It is necessary to take strong action to change attitudes towards acrylamide and attempt to introduce ways to reduce this compound in the diet, for example, by appropriate selection of products in the daily diet and appropriate means of thermal preparation of products at home.

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Roasting and Toasting Operations in Food: Process Engineering and Applications

Bhattacharya

2014

Conventional and Advanced Food Processing Technologies

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Effect of flour type on Maillard reaction and acrylamide formation during toasting of bread crisp model systems and mitigation strategies

Cited by 165 publications

References 41 publications

5-Hydroxymethyl-2-Furfural (HMF) – Heat-Induced Formation, Occurrence in Food and Biotransformation - a Review

5-Hydroxymethyl-2-Furfural (HMF) – Heat-Induced Formation, Occurrence in Food and Biotransformation - a Review

Acrylamide in food products – eating habits and consumer awareness among Medical School students

Roasting and Toasting Operations in Food: Process Engineering and Applications

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