Published in Scientific Bulletin. Series F. Biotechnologies, Vol. XIX
Written by Gabriel MUSTĂŢEA, Mona Elena POPA, Mioara NEGOIŢĂ
Acrylamide is a chemical compound first detected in food in 2002 by the Swedish National Food Administration (NFA) and the University of Stockholm. Acrylamide was added on the list of substances of very high concern and was also classified as a probable carcinogenic substance to humans. Acrylamide is mainly formed in the Maillard reaction when asparagine reacts with the reducing sugars, especially glucose and fructose that are present in food. This usually takes place during high temperature processing of food: frying, baking, roasting and grilling. This work presents a review of scientific literature published between 2003 and 2014 presenting different methodologies and experimental approaches to reduce acrylamide levels in bakery products. The main pathways for acrylamide mitigation in bakery products take into account three important issues: raw materials, recipes and food processing conditions.
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