Formation of acrylamide during baking of shortcrust cookies derived from various flours

Abstract

Miśkiewicz K., Nebesny E., Oracz J. (2012): Formation of acrylamide during baking of shortcrust cookies derived from various flours. Czech J. Food Sci., 30: 53-66.Asparagine and reducing sugars are the principal acrylamide precursors in foods. Their main sources in pastries are flour and hen egg yolks. The concentrations of asparagine and carbohydrates vary with flour and depend on multiple factors like environmental conditions during the cultivation of cereals and post-harvest processing methods. An objective of this study was finding the interplay between amino acid and carbohydrate profiles of the selected flours and their blends and acrylamide concentrations in the cookies derived from them. Shortcrust cookies were prepared from five different flours such as wheat Poznań flour and flours from spelt-wheat, rice, chickpea, and amaranth seeds. The rice, chickpea, and amaranth flours were mixed with the wheat Poznań flour in the proportions of 1:1 (w/w), 1:1 (w/w), and 1:3 (w/w), respectively. The cookies were baked at a temperature of 180°C for 10 minutes. It was found that the cookies obtained from the blend of wheat and chickpea flours (1:1, w/w) contained much less acrylamide (5.7 μg/kg) compared to those derived from the wheat Poznań flour only (41.9 μg/kg). The concentrations of reducing sugars and sucrose in the mixture of wheat and chickpea flours were relatively low compared to wheat flour alone. Consequently, the decrease in the concentrations of carbohydrates, which are acrylamide precursors, was the smallest.

Factors influencing acrylamide formation in rye, wheat and spelt breads

“…AA levels were higher in wafers made from flour of~1.05% ash content instead of wafers made with 0.55% ash content flour. The results provided in our studies did not confirmed those reported by Haase et al (2003) and rather support studies conducted by Serpen et al (2012) andMi skiewicz et al (2012) who proved that the amino acid and carbohydrate profiles of selected flours, determined AA concentration in bakery products.…”

Nutritional Components of Amaranth Seeds and Vegetables: A Review on Composition, Properties, and Uses

“…The effects of substitution of wheat by amaranth in the proportion of 1 : 3 (w/w) on the formation of acrylamide was tested for shortcrust cookies baked at 180 °C for 10 min. The concentration of acrylamide precursors, aspartic acid + asparagine, and reducing sugars in the mixture was 381 and 10.87 mg/g solid substance (s.s.), respectively, while in pure wheat, it was 245 and 12.04 mg/g s.s. Acrylamide content in pure wheat flour cookies was 41.9, while in the mixture 36.7 mg/kg, thus indicating that substitution of wheat by amaranth had only a slight effect on the content of acrylamide (Miśkiewicz and others ).…”

Effects of Chickpea Protein on Carbohydrate Reactivity in Acrylamide Formation in Low Humidity Model Systems

“…The analysis parameters were selected according to Miśkiewicz et al [3]. A calibration line was prepared in the range of 2.5-500 µg L −1 .…”

“…Their appeal is enhanced by their low price, relatively high nutritional value, availability of different flavors, and relatively long shelf life. The main ingredients of shortcrust cookies are flour, egg yolk, and sucrose, which are sources of carbohydrates and amino acids, including precursors for acrylamide formation [3]. Heat treatment (baking) is a critical step in the production of shortcrust cookies, leading to their specific taste and flavor.…”