Effect of temperature and time on the formation of acrylamide in starch-based and cereal model systems, flat breads and bread
Publikasjonsdetaljer
Tidsskrift : Food Chemistry , vol. 92 , p. 693–700 , 2005
Utgiver : Elsevier
Internasjonale standardnummer
:
Trykt
:
0308-8146
Elektronisk
:
1873-7072
Publikasjonstype : Vitenskapelig artikkel
Sak : 4
Lenker
:
DOI
:
doi.org/10.1016/j.foodchem.200...
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Kjetil Aune
Bibliotekleder
kjetil.aune@nofima.no
Sammendrag
Dry starch systems, containing varying amounts of asparagine and glucose, freeze-dried rye-based flat bread doughs, flat bread and bread, were baked at varying temperatures and times according to central composite designs. In the starch-based model system the amount of acrylamide went through a maximum when the level of asparagine increased. No such maximum was found for glucose. In the starch system, freeze-dried flat bread doughs and flat breads, the amount of acrylamide formation went through a maximum at approximately 200 °C, depending on the system and the baking time. The amount of acrylamide was reduced at long baking times. However, in bread crust, the amount of acrylamide increased with both baking time and temperature in the interval tested.
