Published in Scientific Bulletin. Series F. Biotechnologies, Vol. XXVII, Issue 2
Written by Adriana Laura MIHAI, Mioara NEGOIȚĂ, Alina Cristina ADASCĂLULUI, Laurențiu Mihai PALADE, Nastasia BELC
The aim of the study was to assess and correlate the acrylamide content, determined by GC-MS/MS, and colour parameters of bread samples prepared using different wheat flours, dough preparation process and baking conditions (230, 240°C/40, 50 min). Our results showed that, regardless of the preparation process and baking conditions, the acrylamide content in bread varied under the effect of flour type. Refined wheat flour bread showed lower acrylamide levels (6.42-12.02 µg/kg) compared to whole-wheat flour bread (9.57-33.04 µg/kg). Acrylamide formation varied in response to dough preparation, ranging between 6.42-15.80 µg/kg for indirect process (IP), and 10.22-33.04 µg/kg for direct process (DP). With respect to the influence of baking conditions, a 10°C increase in baking temperature elevated the acrylamide content by up to 2.87-fold. Similarly, a 10 min extension of baking time resulted in higher acrylamide content (up to 1.30-fold). Moreover, strong negative correlations were observed between the acrylamide content and the L* colour parameter of breads, with r= -0.7522 ÷ -0.8428 for DP, and -0.9796 ÷ -0.9724 for IP. Our findings revealed the lowest acrylamide content achieved in bread prepared using wheat flour, indirect process, and lower baking time and temperature.
[Read full article] [Citation]
