Ways to reduce the acrylamide formation in cracker products

The sources of reducing sugars and free asparagine of two different cracker products were identified, and acrylamide formation during baking was measured. The application of an asparaginase decreased the acrylamide content by at least 70% in both products. Replacing ammonium hydrogencarbonate by sod...

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Published inCzech Journal of Food Sciences Vol. 22; no. SI - Chem. Reactions in Foods V; pp. S19 - S21
Main Authors Vass, M., M Amrein, T., Schönbächler, B., Escher, F., Amadò, R.
Format Journal Article
LanguageEnglish
Published Czech Academy of Agricultural Sciences 01.12.2004
Subjects
acrylamide
asparaginase
cracker
free asparagine
reducing sugars
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Summary:The sources of reducing sugars and free asparagine of two different cracker products were identified, and acrylamide formation during baking was measured. The application of an asparaginase decreased the acrylamide content by at least 70% in both products. Replacing ammonium hydrogencarbonate by sodium hydrogencarbonate as baking agent and replacing reducing sugars by sucrose resulted in almost 80% less acrylamide in the wheat cracker. Decreasing free asparagine and reducing sugars in the ingredients and a lower end-temperature during baking lowered the acrylamide content of the potato cracker by about 50%.
ISSN:1212-1800
1805-9317
DOI:10.17221/10603-CJFS