Effect of crust temperature and water content on acrylamide formation during baking of white bread: Steam and falling temperature baking

TY - JOUR

T1 - Effect of crust temperature and water content on acrylamide formation during baking of white bread

T2 - Steam and falling temperature baking

AU - Ahrné, Lilia

AU - Andersson, C. G.

AU - Floberg, Per

AU - Rosén, Johan

AU - Lingnert, Hans

PY - 2007

Y1 - 2007

N2 - The effect of crust temperature and water content on acrylamide formation was studied during the baking of white bread. To assess the effect of over-baking, we used a full factorial experimental design in which the baking time was increased by 5 and 10 min at each baking temperature. Additional experiments were performed with steam baking and falling temperature baking. Immediately after baking, the crust was divided into the outer and inner crust fractions, and the water content and acrylamide concentration of each fraction was measured. The outer crust had a significantly lower water content and higher acrylamide concentration than the inner crust did. Crust temperature in combination with water content had a significant effect on acrylamide formation, higher temperatures resulting in higher acrylamide concentrations. However, at very high temperatures and lower water contents, acrylamide concentration was observed to decrease, though the bread colour was then unacceptable for consumption. Steam and falling temperature baking, on the other hand, decreased the acrylamide content while producing bread crust with an acceptable colour. The lowest acrylamide values and an acceptable crust colour were produced by steam baking.

AB - The effect of crust temperature and water content on acrylamide formation was studied during the baking of white bread. To assess the effect of over-baking, we used a full factorial experimental design in which the baking time was increased by 5 and 10 min at each baking temperature. Additional experiments were performed with steam baking and falling temperature baking. Immediately after baking, the crust was divided into the outer and inner crust fractions, and the water content and acrylamide concentration of each fraction was measured. The outer crust had a significantly lower water content and higher acrylamide concentration than the inner crust did. Crust temperature in combination with water content had a significant effect on acrylamide formation, higher temperatures resulting in higher acrylamide concentrations. However, at very high temperatures and lower water contents, acrylamide concentration was observed to decrease, though the bread colour was then unacceptable for consumption. Steam and falling temperature baking, on the other hand, decreased the acrylamide content while producing bread crust with an acceptable colour. The lowest acrylamide values and an acceptable crust colour were produced by steam baking.

KW - Acrylamide

KW - Baking

KW - Crust

KW - Steam baking

KW - Temperature

KW - Water content

U2 - 10.1016/j.lwt.2007.01.010

DO - 10.1016/j.lwt.2007.01.010

M3 - Journal article

AN - SCOPUS:34447335818

SN - 0023-6438

VL - 40

SP - 1708

EP - 1715

JO - LWT - Food Science and Technology

JF - LWT - Food Science and Technology

IS - 10

ER -