Occurrence of acrylamide in Portuguese bread
2016
Jesus, Susana | Delgado, Inês | Rego, Andreia | Brandão, Carlos | Castanheira, Isabel
Acrylamide is known for its potential health hazards and it is present in diverse food, like bread, coffee and potato. The aim of this study was to analyze the acrylamide content of confectioned bread in fifty- four different pastries. Acrylamide levels obtained were high, ranging between 59 and 1273 µg/kg. Only two bakeries had lower quantities of acrylamide than the indicative value of EFSA, 150 µg/kg. These differences can be associated with the products confection process, but also with the use of different recipes bread.
Show more [+] Less [-]The authors appreciate the financial support of Project ELEMENTARIA – 2013DAN850. Susana Jesus acknowledges cooperation agreement between FCT-UNL and INSA under the frame of student exchange.
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Bibliographic information
This bibliographic record has been provided by Instituto Nacional de Saúde Dr. Ricardo Jorge