Effect of (- )-epigallocatechin gallate (EGCG) extracted from green tea in reducing the formation of acrylamide during the bread baking process

摘要

Highlights•First to show (−)-epigallocatechin gallate (EGCG) inhibits acrylamide formation in baked bread.•Reduction of acrylamide formation reaches 37% with EGCG addition.•Addition of EGCG slightly reduces moisture of bread (6%).•EGCG addition does not affect bread texture, but decreases granules and porosity.AbstractThis is the first study to investigate the extent of reduction in acrylamide formation during baking with the addition of (−)-epigallocatechin gallate (EGCG) extracted from green tea, and to determine whether EGCG influences the texture and colour attributes of bread, or interacts with other ingredients. EGCG powders were added to white bread formulations at the concentrations of 3.3, 6.6 and 9.9g·kg−1. The amount of acrylamide in the bread was analysed using liquid chromatography-mass spectrometry. EGCG addition significantly reduced the acrylamide formation by 37% compared to the control and decreased the moisture content of the bread by 6%. It did not affect its texture attribute, but increased the lightness and the yellowness and decreased the redness of bread crust (with contrasting results in crumb). It also decreased granule size and porosity. In conclusion, EGCG fortification is a feasible method to decrease acrylamide formation in baked bread.