Abstract

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

Published in

Cereal Chemistry
2006, Volume: 83, number: 2, pages: 218-222
Publisher: AMER ASSOC CEREAL CHEMISTS

SLU Authors

• Andersson, Roger

  • Department of Molecular Sciences, Swedish University of Agricultural Sciences
    

• Åman, Per

  • Department of Molecular Sciences, Swedish University of Agricultural Sciences
    

UKÄ Subject classification

Food Science


Publication identifier

DOI: https://doi.org/10.1094/CC-83-0218

Permanent link to this page (URI)

https://res.slu.se/id/publ/10424