Factors Influencing Acrylamide Content and Color in Rye Crisp Bread

Arwa Mustafa,*† Roger Andersson,† Johan Rosén,‡ Afaf Kamal-Eldin,† and Per Åman†
Department of Food Science, Swedish University of Agricultural Sciences (SLU), Uppsala, Sweden, and Swedish National Food Administration, Uppsala, Sweden
J. Agric. Food Chem., 2005, 53 (15), pp 5985–5989
DOI: 10.1021/jf050020q
Publication Date (Web): July 2, 2005
Copyright © 2005 American Chemical Society
*

 To whom correspondence should be addressed:  Department of Food Science, Swedish University of Agricultural Sciences (SLU), P. O. Box 7051, S-750 07 Uppsala, Sweden. Telephone:  +46(0) 18 67 2048. Fax:  +46(0) 18 2995. E-mail:  arwa.mustafa@lmv.slu.se.

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†

 Swedish University of Agricultural Sciences.

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‡

 Swedish National Food Administration.

Abstract

An industrial baking procedure for yeast-leavened whole-grain rye crisp bread was adapted to local laboratory conditions to study the effect of time and temperature of baking and the addition of fructose, asparagine, and oat-bran concentrate on the acrylamide content and color of the bread. Baking time and temperature affected acrylamide content that increased from 10 to 30 μg/kg of bread at the combination of a long time and high temperature, with a significant interaction between the two factors (p < 0.008). Added asparagine had a significant effect (p < 0.001) on the formation of acrylamide, but fructose did not. There was a correlation between acrylamide content and color of the milled bread in the time−temperature experiment, but this correlation was not observed in the experiment with added precursors. Added oat-bran concentrate with high content of mixed-linkage β-glucan did not influence the acrylamide content in the breads.

Keywords: Acrylamide; asparagine; baking; color; rye crisp bread; fructose; oat-bran concentrate; time; temperature

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History

  • Published In Issue July 27, 2005
  • Received for review January 5, 2005. Revised manuscript received April 12, 2005. Accepted April 24, 2005. This study was carried out with financial support from Islamic Development Bank in Jeddah (Saudi Arabia), Cerealia AB, Wasabröd AB (Sweden), and the European Commission, Priority 5 on Food Quality and Safety (contract number FOOD-CT-2003-506820 Specific Targeted Project), “Heat-Generated Food ToxicantsIdentification, Characterization, and Risk Minimization”.

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