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.
|Number of pages||5|
|Journal||Journal of Agricultural and Food Chemistry|
|Publication status||Published - Jul 27 2005|
- Oat-bran concentrate
- Rye crisp bread
ASJC Scopus subject areas
- Agricultural and Biological Sciences(all)