Effect of added asparagine and glycine on acrylamide content in yeast-leavened bread

Sammanfattning

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

Publicerad i

Cereal Chemistry
2006, Volym: 83, nummer: 2, sidor: 218-222
Utgivare: AMER ASSOC CEREAL CHEMISTS

SLU författare

• Andersson, Roger

  • Institutionen för molekylära vetenskaper, Sveriges lantbruksuniversitet
    

• Åman, Per

  • Institutionen för molekylära vetenskaper, Sveriges lantbruksuniversitet
    

UKÄ forskningsämne

Food Science


Publikationens identifierare

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

Permanent länk till denna sida (URI)

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