Factors influencing acrylamide formation in rye, wheat and spelt breads

Effect of added sugars and amino acids on acrylamide formation in white pan bread

“…Acrylamide content ranged from 42.6 to 347.2 μg/kg in the bread crust (Figure a). That agrees with previous studies (Curtis & Halford, ; Keramat et al, ; Przygodzka et al, ) that reported that the addition of asparagine (0.1 or 0.3 g/100 g flour) in bread products significantly increased acrylamide content in bread crust, as asparagine is a primary precursor for acrylamide formation. We also found that adding 0.1 g/100 g flour lysine or alanine increased bread acrylamide content, and adding glycine, proline, or a lower amount (0.1 g/100 g flour) of threonine decreased bread acrylamide content.…”

“…Surdyk et al (2004) reported that the addition of asparagine at 0.1-0.7 g/100 g flour in yeast-leavened wheat bread significantly increased the acrylamide content by up to 6,000 μg/kg. Przygodzka et al (2015) also indicated that white bread subjected to increased baking temperatures of 240°C for 30 min had higher acrylamide content than that baked at a lower temperature of 200°C for 35 min, which was also observed by Surdyk et al (2004). Conversely, for rye and gingerbread products, lower baking temperatures with longer baking times generated a higher amount of acrylamide (Przygodzka et al, 2015).…”

“…Overall, those findings suggest that acrylamide content is highly dependent on baking time and temperature as well as flour types with differential innate characteristics (Amrein et al, 2004;Ciesarová, Kukurová, Bednáriková, & Morales, 2009;Przygodzka et al, 2015). However, some bakery products can contain more acrylamide due to factors intrinsic to the food systems.…”

Effects of Maillard Reaction Products on Sensory and Nutritional Qualities of the Traditional French Baguette

“…Regarding the acrylamide content, this MRP was not detected in the traditional French baguettes whatever the baking time. The limit of detection estimated to be 18 μg/kg can be considered as relatively high compared to the one given (5 μg/kg) in other studies in which acrylamide content in crust of wheat bread varied from 11 to 140 μg/kg (Forstova et al., ; Przygodzka et al., ). However, an acrylamide level below 18 μg/kg remains low and confirms the findings of EFSA that bread is not a major contributor to dietary acrylamide compared to potato crisps, snacks, and coffee substitutes (EFSA Panel on Contaminants in the Food Chain (CONTAM), ).…”

The Influence of Scalded Flour, Fermentation, and Plants Belonging to Lamiaceae Family on the Wheat Bread Quality and Acrylamide Content

“…During the SF saccharification, high amounts of sugars are produced, which are the precursors of bread flavor compounds and could play an important role during Maillard reactions, therefore fermentation using selected LAB cultures is important. The other factors influencing greater acrylamide formation in bread are baking time and temperature, flours origin, and antioxidants (Przygodzka et al., ). Low pH value in the dough inhibits the formation of Schiff bases from amino acids, furthermore, the associated acidic flavor of bakery products is considered acceptable in the case of bread prepared with SFFLp, which may contribute to the higher scores of bread quality and prevention of acrylamide formation.…”