Model studies on acrylamide formation in potato, wheat flour and corn starch; ways to reduce acrylamide contents in bakery ware

摘要

Model experiments based on potato, wheat flour and corn starch as matrix material and components tested for a contribution to acrylamide formation were performed to find ways to reduce acrylamide contents, with particular focus on bakery ware. Also in wheat flour and corn starch, acrylamide concentrations are correlated with the product of the concentrations of asparagine and the reducing sugars. Several experiments indicate that at the conditions used during preparation of bakery ware there is no relevant contribution to acrylamide formation other than from asparagine. Sucrose does not support acrylamide formation, but accelerates elimination above about 160℃ and, thus, reduces acrylamide concentrations compared to samples free of sucrose. Fructose and glucose support formation as well as elimination, whereby elimination may prevail just as well as formation; at temperatures above 160℃, elimination generally exceeds formation. Fructose introduces higher acrylamide concentrations than glucose. Ammonium carbonate or bicarbonate, applied to rise dough, strongly increases acrylamide concentrations by enhancing the yield of acrylamide from asparagine and reducing sugar. It enables formation even at ambient temperature.