Formation of acrylamide during baking of shortcrust cookies derived from various flours

Karolina Miśkiewicz, Ewa Nebesny and Joanna Oracz
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Karolina Miśkiewicz: Institute of Chemical Technology of Food, Faculty of Biotechnology and Food Sciences, Technical University of Lodz, Lodz, Poland
Ewa Nebesny: Institute of Chemical Technology of Food, Faculty of Biotechnology and Food Sciences, Technical University of Lodz, Lodz, Poland
Joanna Oracz: Institute of Chemical Technology of Food, Faculty of Biotechnology and Food Sciences, Technical University of Lodz, Lodz, Poland

Czech Journal of Food Sciences, 2012, vol. 30, issue 1, 53-56

Abstract: Asparagine and reducing sugars are the principal acrylamide precursors in foods. Their main sources in pastries are flour and hen egg yolks. The concentrations of asparagine and carbohydrates vary with flour and depend on multiple factors like environmental conditions during the cultivation of cereals and post-harvest processing methods. An objective of this study was finding the interplay between amino acid and carbohydrate profiles of the selected flours and their blends and acrylamide concentrations in the cookies derived from them. Shortcrust cookies were prepared from five different flours such as wheat Poznańflour and flours from spelt-wheat, rice, chickpea, and Amaranth seeds. The rice, chickpea, and amaranth flours were mixed with the wheatPoznań flour in the proportions of 1:1 (w/w), 1:1 (w/w), and 1:3 (w/w), respectively. The cookies were baked at a temperature of 180°C for 10 minutes. It was found that the cookies obtained from the blend of wheat and chickpea flours (1:1, w/w) contained much less acrylamide (5.7 μg/kg) compared to those derived from the wheat Poznań flour only (41.9 μg/kg). The concentrations of reducing sugars and sucrose in the mixture of wheat and chickpea flours were relatively low compared to wheat flour alone. Consequently, the decrease in the concentrations of carbohydrates, which are acrylamide precursors, was the smallest.

Keywords: acrylamide; asparagine; reducing sugars; shortcrust cookies; flours (search for similar items in EconPapers)
Date: 2012
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Persistent link: https://EconPapers.repec.org/RePEc:caa:jnlcjf:v:30:y:2012:i:1:id:287-2010-cjfs

DOI: 10.17221/287/2010-CJFS

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