Nutritionally enhanced wheat-oat bread with reduced acrylamide level

Abstract

Consumption of nutritionally enhanced wheat-oat bread naturally rich in β-glucans originating from extra-wholemeal oat flour with improved digestibility by lactic fermentation provides unambiguous health benefits associated with a slower blood glucose release and a higher subjective satiety determined by a postprandial study. However, an undesirable elevated acrylamide formation in the crust of bread was observed due to a high level of a main precursor amino acid L-asparagine in oat flour. Lactic fermentation of oat flour by Lactobacillus plantarum and 30% substitution of extra-wholemeal oat flour with fermented oat sourdough led to more attractive organoleptic quality of wheat-oat fermented bread and to a decrease of pH value which suppressed acrylamide level up to 10%. As a more effective tool of acrylamide reduction a commercial asparaginase enzyme was used, applied on a surface of the bread loaf during proofing and before baking. This enzyme treatment resulted in a more than 46% decrease of acrylamide in the crust from 390 µg/kg to the level of 210 µg/kg without any alterations to the expected quality of the newly designed bread.

Bazı Ticari Kraker, Bisküvi ve Bebek Bisküvilerindeki Akrilamid Miktarları

“…In the present study, the highest acrylamide levels in biscuits were determined in the oat biscuits. It was reported that free asparagine content of the oat flour is high and result of the present study is in consistent with that finding [62]. Cocoa beans contain free asparagine and roasting process increases acrylamide in cocoa [63].…”

Impact of l-Asparaginase on Acrylamide Content in Fried Potato and Bakery Products

“…l-Asparaginase effect on the acrylamide formation in cereal-based products was investigated in wheat cracker products [43], corn-based foods [52], short-dough biscuits [53,54], fried-dough pastry [51], gingerbread [42], and in bread [55][56][57]. All these authors reported a significant reduction in acrylamide levels upon l-asparaginase addition, although the specific conditions for the use of this enzyme should be finely tuned to make its use reliable in terms of costs at the industrial level.…”

“…Capuano et al [56] used a bread crisp model system made of flour, water, and yeast. This resulted in a 46% decrease of acrylamide in the bread crust [57]. l-Asparaginase was added to 2000 U/kg of flour.…”

Influence of the addition of Helianthus tuberosus L. fermented with different lactobacilli on acrylamide content in biscuits

“…Lactic acid fermentation used for dough preparation of crispbread produced a 75% decrease in acrylamide content, an effect that was attributed to a drop in the pH from 6.0 in the control to 3.7 (Claus et al ., ). Also, lactic acid fermentation of oat flour by Lactobacillus plantarum and 30% substitution of extra‐wholemeal oat flour with fermented oat sourdough led to more attractive organoleptic quality of wheat–oat‐fermented bread and to a decrease of pH value which suppressed acrylamide level up to 10% (Ciesarova et al ., ).…”