Investigation of acrylamide formation on bakery products using a crust-like model


Acar O. C. , GÖKMEN V.

MOLECULAR NUTRITION & FOOD RESEARCH, vol.53, no.12, pp.1521-1525, 2009 (Peer-Reviewed Journal) identifier identifier identifier

  • Publication Type: Article / Article
  • Volume: 53 Issue: 12
  • Publication Date: 2009
  • Doi Number: 10.1002/mnfr.200800585
  • Journal Name: MOLECULAR NUTRITION & FOOD RESEARCH
  • Journal Indexes: Science Citation Index Expanded, Scopus
  • Page Numbers: pp.1521-1525
  • Keywords: Acrylamide, Bakery foods, Bread, Crust model, Mitigation, MAILLARD REACTION, POTATO PRODUCTS, BAKING CONDITIONS, FRENCH FRIES, ASPARAGINE, BREAD, FOODS, TEMPERATURE, SYSTEMS, CATIONS

Abstract

Baking is a complex process where a temperature gradient occurs within the product as a result of simultaneous heat and mass transfers. This behaviour makes the physical parameters (baking temperature and product dimensions) as effective as the chemical parameters on the rate of acrylamide formation in bakery foods. In this study, the change of temperature in different locations of the sample was shown as influenced by the product thickness. The temperature values were close to each other in the sample having thickness of 1 mm (crust model). The product temperature rapidly increased to the oven temperature. A temperature gradient was recorded in the sample having a thickness of 10 mm. As a result, the product temperature did not exceed 100 degrees C within a baking time of 30 min. The product thickness significantly influenced the rate of acrylamide formation during baking. Acrylamide concentration rapidly increased to 411 +/- 49 ng/g within 8 min in the crust model sample. However, no acrylamide was detected in the thicker sample within 15 min under the same conditions, because the moisture content was still above 10%. The crust model was considered useful to test the effectiveness of different mitigation strategies in bakery foods.