Published in Scientific Bulletin. Series F. Biotechnologies, Vol. XIX
Written by Mioara NEGOIȚĂ, Gabriel MUSTĂȚEA, Enuța IORGA, Alina ADASCĂLULUI, Giuseppe SPADARO, Nastasia BELC, Luminița CATANĂ, Andreea STAN
The influence of the dough preparation process on the acrylamide level formed in different bread types was studied. For each preparation process – direct (PD) and indirect (PI), four types of bread: "Pan bread", "Simple bread stick", "Olive bread stick" and "Onion bread stick" were obtained.Water content, acrylamide level and chromatic parameters, CIELab (L*, a*, b*) for each type of bread were measured. Acrylamide analysis was performed by GC/MS/MS-SRM, by using the internal standard method of labelled acrylamide (1,2,3-13C), min. 99% purity.The results show that, acrylamide level obtained for the bread samples prepared through PI process is lower than the acrylamide level obtained for the bread samples prepared through PD process. Preparation of dough through PI process decreases the acrylamide level, in all tested samples, with 6.29% to 31.63% compared with the PD process.Regarding color parameters (L*, a*, b*), samples obtained through both PD and PI process, had similar variations. Also it was found no correlation between CIELab color parameters and the level of acrylamide.
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