Formation of acrylamide in biscuits during baking under different heat transfer conditions. (January 2022)

• Record Type: Journal Article
• Authors: Schouten, Maria Alessia; Tappi, Silvia; Glicerina, Virginia; Rocculi, Pietro; Angeloni, Simone; Cortese, Manuela; Caprioli, Giovanni; Vittori, Sauro; Romani, Santina
• Is Part Of: Lebensmittel-Wissenschaft + Technologie =. Volume 153(2022)
• Publication Date: 2022-01
• Subjects: Acrylamide -- Biscuit -- Oven mode -- HPLC-MS/MS -- Asparagine; Acrylamide (PubChem CID: 6579) -- Acrylamide-d3 (PubChem CID: 12209671) -- Asparagine (PubChem CID: 6267) -- Fructose (PubChem CID: 2723872) -- Glucose (PubChem CID: 5793) -- Sucrose (PubChem CID: 5988); Food industry and trade -- Periodicals; Food -- Composition -- Periodicals; Microbiology -- Periodicals; Nutrition -- Periodicals; 664.005
• DOI: 10.1016/j.lwt.2021.112541
• Languages: English
• ISSNs: 0023-6438

Abstract

Abstract: The effects of heat-transfer modes on acrylamide (AA), AA precursors, and the main quality characteristics of biscuits were investigated. Biscuits were baked in ventilated mode (V), with forced air convection, and static mode (S), based only on conduction, at 175 °C for 18, 20, 22, 24, 26 min. Both heat-transfer types promoted an increase in AA levels during baking. However, in the V mode the heat was distributed more evenly compared to the S one, causing a faster rise of temperature, as showed by recorded time-temperature profiles. As a consequence, the V biscuits reached higher AA levels compared to those baked under S conditions at 20 and 22 min. Both samples baked at 20 and 22 min in S mode were acceptable based on the results of quality parameters. Nevertheless, under the formulation and baking conditions applied, all samples showed AA levels below the reference value of Commission Regulation (EU) 2017/2158. Graphical abstract: Image 1 Highlights: The effects of static and ventilated baking modes on biscuits were investigated. The ventilated mode dehydrated and baked the biscuits faster than the static one. Heat transfer mode during baking influenced the acrylamide formation in biscuits. The ventilated mode promoted the highest acrylamide levels at medium baking times.