Effects of starch damage and yeast fermentation on acrylamide formation in bread. (March 2017)

• Record Type: Journal Article
• Authors: Wang, Shujun; Yu, Jinglin; Xin, Quanwei; Wang, Shuo; Copeland, Les
• Is Part Of: Food control. Volume 73:Part B(2017)
• Page Start: 230
• Page End: 236
• Publication Date: 2017-03
• Subjects: Wheat flour -- Damaged starch -- Dough fermentation -- Reducing sugar -- Asparagine -- Acrylamide; Food -- Quality -- Periodicals; Food -- Analysis -- Periodicals; Food handling -- Periodicals; Food industry and trade -- Quality control -- Periodicals; Aliments -- Industrie et commerce -- Qualité -- Contrôle -- Périodiques; Aliments -- Qualité -- Périodiques; Aliments -- Analyse -- Périodiques; Hygiène alimentaire -- Périodiques; Food -- Analysis; Food handling; Food -- Quality; Periodicals; Electronic journals; 664.07
• DOI: 10.1016/j.foodcont.2016.08.002
• Languages: English
• ISSNs: 0956-7135

Abstract

Abstract: The effects of starch damage and yeast fermentation on the formation of acrylamide in wheat bread were studied. Four wheat cultivars were milled separately by three laboratory mills to obtain wheat flours with damaged starch content ranging from 1.7 to 6.6%. Reducing sugar contents increased with increasing damaged starch content in flour. Yeast fermentation decreased greatly the content of asparagine by 40–60% in the dough, but increased substantially the content of reducing sugar. Compared with the unleavened bread, dough fermentation significantly decreased the content of acrylamide in leavened bread. The content of acrylamide in bread increased with increasing damaged starch content in wheat flours from the same cultivar. This study clearly showed that damaged starch content in wheat flour and dough fermentation are two major determinants of the formation of acrylamide in bread. The mitigation of acrylamide formation in bread can be achieved by reducing damaged starch in flour and by fermentation of the dough. Highlights: Reducing sugar contents increased with increasing starch damage in flour. Fermentation increased the content of reducing sugars in the dough. Fermentation decreased asparagine content of the dough and acrylamide formation. The content of acrylamide in bread increased with starch damage in flour. Reducing damaged starch in flour is an option to mitigate acrylamide formation.