The impact of plant powders on acrylamide content in bakery products
2019
Nilova, L. | Malyutenkova, S. | Kruchina-Bogdanov, I.
This work is devoted to studying acrylamide (ACR) formation and the changes in itslevels display during the storage in bakery products (BP) made of wheat flour enriched with plantpowders (in the optimal amounts established earlier): blueberry – 3%; pine nut – 6%; rowan –5%; sea buckthorn – 5%. BP were baked at two temperatures – 220 and 200 °C. ACR level wasdetermined with the use of ‘Kapel 105 M’ capillary electrophoresis system in various BP parts(crust, sub-crust layer, crumb) 3 and 24 hours after baking. ACR formation differed in differentBP layers. All plant powders slowed down its formation in the crust and the sub-crust layer. Theprocess was influenced by formation of heterocyclic compounds (lactams) as a result of theMaillard reaction. In the crumb, ACR formation depended on the type of the used plant powder.In BP cooked with blueberry and rowan powders, the ACR level decreased, while in BP cookedwith sea buckthorn and pine nut powders, it increased in comparison with other layers. Loweringthe baking temperature helped to decrease acrylamide formation by 15–20% in the crumb and by25–35% in the crust. After storing BP for 24 hours, a decrease in the ACR level was found, mainlyin the crust and crumb. The intake of ACR in the human body of 70 kg when used with 100 g ofBP enriched with plant powders will come to 0.16–0.2 μg. Lowering the baking temperature willdecrease ACR level by 3–6%.
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