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

• Published in: Food science & technology Vol. 40; no. 10; pp. 1708 - 1715
• Main Authors: Ahrné, Lilia, Andersson, Claes-Göran, Floberg, Per, Rosén, Johan, Lingnert, Hans
• Format: Journal Article
• Language: English
• Published: Oxford Elsevier Ltd 01.01.2007; Elsevier
• Subjects: Acrylamide; acrylamides; Baking; Biological and medical sciences; bread crust; breadmaking; breadmaking quality; breads; Cereal and baking product industries; color; Crust; falling temperature baking; food analysis; food composition; Food Engineering; Food industries; Food toxicology; Fundamental and applied biological sciences. Psychology; Livsmedelsteknik; sensory properties; Steam baking; steaming; Temperature; Water content; Acrylamide; Crust; Temperature; Steam baking; Baking; Water content; Bakery product; Cereal product; Temperature effect; Water vapor; Bread
• ISSN: 0023-6438; 1096-1127; 1096-1127
• DOI: 10.1016/j.lwt.2007.01.010

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.