Factors influencing acrylamide content and color in rye crisp bread

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

Research output: Contribution to journalArticlepeer-review

58 Citations (Scopus)


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.

Original languageEnglish
Pages (from-to)5985-5989
Number of pages5
JournalJournal of Agricultural and Food Chemistry
Issue number15
Publication statusPublished - Jul 27 2005
Externally publishedYes


  • Acrylamide
  • Asparagine
  • Baking
  • Color
  • Fructose
  • Oat-bran concentrate
  • Rye crisp bread
  • Temperature
  • Time

ASJC Scopus subject areas

  • General Chemistry
  • General Agricultural and Biological Sciences


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