Interaction effects of fermentation time and added asparagine and glycine on acrylamide content in yeast-leavened bread

Arwa Mustafa, Martin Fink, Afaf Kamal-Eldin, Johan Rosén, Roger Andersson, Per Åman

Research output: Contribution to journalArticlepeer-review

32 Citations (Scopus)

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.

Original languageEnglish
Pages (from-to)767-774
Number of pages8
JournalFood Chemistry
Volume112
Issue number4
DOIs
Publication statusPublished - Feb 15 2009
Externally publishedYes

Keywords

  • Acrylamide
  • Asparagine
  • Bread colour
  • Fermentation time
  • Glycine
  • Reducing sugars

ASJC Scopus subject areas

  • Analytical Chemistry
  • Food Science

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