Acrylamide reduction options in rye bread
2014
Kunkulberga, D., Latvia Univ. of Agriculture, Jelgava (Latvia). Faculty of Food Technology | Gedrovica, I., Latvia Univ. of Agriculture, Jelgava (Latvia). Faculty of Food Technology | Ozolina, V., Latvia Univ. of Agriculture, Jelgava (Latvia). Forest Faculty | Ciprovica, I., Latvia Univ. of Agriculture, Jelgava (Latvia). Faculty of Food Technology | Sterna, V., State Stende Cereals Breeding Inst., „Dižzemes”, Dižstende, Lībagi parish, Talsi County (Latvia)
Acrylamide is a food contaminant can be formed in foods when heated above 120 °C, if carbohydrates, especially reducing sugars, and asparagine are present. Bread is among the products that can contain high levels of acrylamide. The aim of this study is to evaluate acrylamide content in bread samples from different varieties of rye grains from different soils and to analyse acrylamide content reduction possibilities. Within the framework of the research, soil sulphur sufficiency in experimental fields of rye was analysed, and the content of amino acids was determined in rye grains, dough and bread by using standard methods. The samples were obtained from rye grain, flour and bread, then the impact of enzyme asparaginase, rosemary extract, and citric acid on the acrylamide content in the bread were analysed. The rye bread baking tests were carried out in an industrial bakery. The results of the soil analysis indicated a deficiency of sulphur containing compounds. The usage of enzyme asparaginase in rye bread production caused no significant reduction (p0.05) of acrylamide content in rye bread. Analysis of the economic aspects of asparaginase utilization concluded that its utilization in production is not cost effective. The addition of rosemary extract to rye dough did not reduce the acrylamide content in bread. The addition of citric acid to rye dough reduced the content of acrylamide in rye bread by 66%, but had a negative effect on taste. Therefore, it is necessary to find the optimum quantity of citric acid that can be added to bread without changing the sensory properties of acidity and flavour.
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