Factors influencing acrylamide formation in rye,wheat and spelt breads |
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| Institution: | 1. Division of Food Science, Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences, Tuwima 10, P.O. Box 55, 10-747 Olsztyn 5, Poland;2. National Agriculture and Food Centre, The Food Research Institute, Priemyselná 4, P.O. Box 25, 824 75 Bratislava 26, Slovak Republic;1. USDA-ARS, Red River Valley Agricultural Research Center, Cereal Crops Research Unit, Hard Spring and Durum Wheat Quality Lab., Fargo, ND 58108, USA;2. Department of Plant Sciences, North Dakota State University, Fargo, ND 58108, USA;3. Department of Crop and Soil Sciences, University of Georgia, Griffin, GA 30223, USA;1. Research Centre for Olive, Citrus and Tree Fruit, Council for Agricultural Research and Economics, Via di Fioranello, 52, 00134 Rome, Italy;2. Technological Institute of Food and Agriculture (CICYTEX-INTAEX), Junta of Extremadura, Avda. Adolfo Suárez s/n, 06007 Badajoz, Spain;1. Lithuanian University of Health Sciences, Tilzes g. 18, 47181 Kaunas, Lithuania;2. University of Latvia, Centre of Food Chemistry, Kr. Valdemara Street 48, LV-1013 Riga, Latvia;3. Kaunas University of Technology, Radvilenu pl. 19, 50254 Kaunas, Lithuania;4. Institute of Food Safety, Animal Health and Environment, Lejupes Street 3, LV-1076 Riga, Latvia |
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| Abstract: | In this study, a simple strategy for acrylamide (AA) reduction in white and dark wheat and spelt and rye breads, including the impact of flour basic composition, flour extraction rate, type of technology and baking time and temperature was addressed. Moreover, the correlation between AA formation in breads and total phenolic compounds (TPC) and antioxidant capacity (AC) of flours and breads was calculated. The studies showed an impact of flours origin on AA formation in breads with the following rank: wheat bread ≤ spelt bread < rye bread. There was no statistically significant effect of flour extraction rates and their chemical components on AA formation in breads baked at 200 °C/35 min. However, a weak effect was noted for wheat and spelt breads baked at higher temperature. In contrast, a positive correlation between AA in wheat, spelt and rye breads baked at both applied conditions (200 °C for 35 min or 240 °C for 30 min) and AC of white and dark flours was noted. The same finding was noted between AA formation and TPC and AC of bread and its crust. The provided data indicated that AA mitigation strategy should be based on the selection of lower baking temperature with longer baking time as the main important factor amongst others. |
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| Keywords: | Acrylamide Flour extraction rate Baking conditions Bread Total phenolics Antioxidant capacity |
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