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Details for article 1 of 13 found articles
| Title: |
Acrylamide-asparagine relationship in baked/toasted wheat and rye breads |
| Author: |
Granby, Kit Nielsen, Nikoline Juul Hedegaard, Rikke V. Christensen, Tue Kann, Mette Skibsted, Leif H. |
| Appeared in: |
Food additives and contaminants. Pt. A, Chemistry, analysis, control, exposure & risk assessment |
| Paging: | Volume 25 (2008) nr. 8 pages 921-929 |
| Year: |
2008-08 |
| Contents: |
Acrylamide in baked and toasted wheat and rye bread was studied in relation to levels of asparagine in flour, dough, bread and toasts. Asparagine was consumed during bread preparation resulting in reduced acrylamide content in the products. In wheat bread, 12% of the asparagine initially present in the flour (0.14 g kg-1) remained after yeast fermentation and baking; for rye bread, 82% of asparagine remained after sourdough fermentation and baking. Asparagine present in untoasted wheat bread had totally reacted after hard toasting. Toasted wheat and rye bread slices contained 11-161 and 27-205 µg kg-1 acrylamide, respectively, compared to untoasted wheat and rye bread with <5 and 7-23 µg kg-1 acrylamide, respectively. The dietary intake of acrylamide from bread (untoasted) of 2 µg day-1 is relatively low; however, acrylamide exposure from bread increases several fold for people eating toasted bread. |
| Publisher: |
Taylor & Francis |
| Source file: |
Elektronische Wetenschappelijke Tijdschriften |
Details for article 1 of 13 found articles
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