Title of article :
Interaction effects of fermentation time and added asparagine and glycine on acrylamide content in yeast-leavened bread
Author/Authors :
Mustafa، نويسنده , , Arwa and Fink، نويسنده , , Martin and Kamal-Eldin، نويسنده , , Afaf and Rosén، نويسنده , , Johan and Andersson-Engels، نويسنده , , Roger and إman، نويسنده , , Per، نويسنده ,
Issue Information :
روزنامه با شماره پیاپی سال 2009
Pages :
8
From page :
767
To page :
774
Abstract :
The interaction effects of fermentation time and added asparagine and glycine on acrylamide precursors (asparagine and reducing sugars) in dough and content of acrylamide in yeast-leavened wheat bread were studied. Two experiments, with low and high levels of added asparagine (0–0.044 and 0.071–0.476 g/100 g flour, respectively), were performed. Glycine was added (0.042–0.380 g/100 g flour) only in the high asparagine addition experiment. The fermentation time, which was varied between 13 and 164 min, showed a reducing effect on acrylamide precursors in the dough in both experiments (p < 0.001). These effects of fermentation were more pronounced in the experiment with low asparagine levels, which resembled levels in ingredients. In contrast, fermentation time did not affect the content of glycine in the dough. Added asparagine increased the levels of asparagine in dough and of acrylamide in bread (p < 0.001). A strong correlation was found between the contents of asparagine in the fermented dough and acrylamide in breads at all levels of asparagine. Glycine significantly increased the colour intensity and reduced the acrylamide in bread (p < 0.001) with the latter effect being dependent on the level of asparagine.
Keywords :
Acrylamide , Fermentation time , Asparagine , Glycine , Reducing sugars , Bread colour
Journal title :
Food Chemistry
Serial Year :
2009
Journal title :
Food Chemistry
Record number :
1957452
Link To Document :
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