Andersson, Roger
- Department of Molecular Sciences, Swedish University of Agricultural Sciences
Research article2006Peer reviewed
Fink M, Andersson R, Rosen J, Aman P
Effect of added asparagine and glycine on acrylamide content in yeast-leavened bread was studied in a designed experiment. Added asparagine strongly increased acrylamide content in the breads, while added glycine decreased the content. The more asparagine in the dough, the stronger was the reducing effect of glycine. When glycine was applied on the surface of the fermented dough, there was also a significant reduction of acrylamide content in the bread. Addition of glycine but not asparagine caused an increased browning reaction during baking
Cereal Chemistry
2006, Volume: 83, number: 2, pages: 218-222 Publisher: AMER ASSOC CEREAL CHEMISTS
Food Science
DOI: https://doi.org/10.1094/CC-83-0218
https://res.slu.se/id/publ/10424