acrylamide in bread
Download
Skip this Video
Download Presentation
Acrylamide in Bread

Loading in 2 Seconds...

play fullscreen
1 / 8

Acrylamide in Bread - PowerPoint PPT Presentation


  • 342 Views
  • Uploaded on

Acrylamide in Bread. Routes for intervention?. Gareth Edwards. What is Bread?. Huge differences between types of bread across EU countries: Mainly white wheat breads in UK and France Dark rye breads in Scandinavia and Central Europe Mixed base in Germany: predominantly wholegrain products

loader
I am the owner, or an agent authorized to act on behalf of the owner, of the copyrighted work described.
capcha
Download Presentation

PowerPoint Slideshow about 'Acrylamide in Bread' - daniel_millan


An Image/Link below is provided (as is) to download presentation

Download Policy: Content on the Website is provided to you AS IS for your information and personal use and may not be sold / licensed / shared on other websites without getting consent from its author.While downloading, if for some reason you are not able to download a presentation, the publisher may have deleted the file from their server.


- - - - - - - - - - - - - - - - - - - - - - - - - - E N D - - - - - - - - - - - - - - - - - - - - - - - - - -
Presentation Transcript
acrylamide in bread

Acrylamide in Bread

Routes for intervention?

Gareth Edwards

what is bread
What is Bread?
  • Huge differences between types of bread across EU countries:
    • Mainly white wheat breads in UK and France
    • Dark rye breads in Scandinavia and Central Europe
    • Mixed base in Germany: predominantly wholegrain products
    • Wide range of sizes, shapes and baking conditions
reaction parameters
Reaction Parameters
  • Predominantly reaction between asparagine and reducing sugars
    • Asparagine level is usually the controlling factor
    • Influence of raising agents, e.g., Ammonium bicarbonate?
  • High temperature and low moisture promote formation in crust but not in crumb.
fermentation
Fermentation
  • Yeast fermentation of dough can help to reduce asparagine levels by >90% (depending on proof time and yeast type)
  • Reduced asparagine levels are closely translated into lower acrylamide formation
distribution of acrylamide
Distribution of Acrylamide
  • Highest AA concentration in the outermost layer of the crust
  • Moderate concentrations in lower part of crust
  • Very low levels in the crumb
  • “Lidding” of the loaf during baking can reduce AA formation by increasing moisture in the surrounding atmosphere, but
  • Crust quality is changed, which affects product characteristics and consumer acceptance
toasting
Toasting
  • Significant increase in AA levels by toasting, with clear time/temperature dependence
  • Bread should be toasted to light colours, and burning should be avoided
risk benefit
Risk/Benefit?
  • Lower protein (asparagine) content of bread is associated with lower acrylamide.
  • Choice between white bread with low AA levels and wholegrain breads with comparatively higher AA levels but additional nutritional benefits, e.g., more fibre
  • Overall, levels of Acrylamide (AA) in bread are at the lower end of the range
ad