By Kerstin Skog, Jan Alexander
Assessing the dangers posed to shoppers via acrylamide and different most likely carcinogenic and genotoxic compounds is a concern for the foodstuff undefined. This ebook provides examine within the region, discussing the mechanisms of formation of dangerous compounds in the course of warmth therapy, the research of harmful compounds, how you can examine the hazards and novel how you can minimise their formation in nutrition items.
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Additional resources for Acrylamide and other hazardous compounds in heat-treated foods
2003). However, in cereal foods, including bread, the main determinant of acrylamide formation is free asparagine. , 2004). Further evidence of the importance of asparagine was furnished by adding the enzyme asparaginase to the model doughs, that afforded a significant reduction of acrylamide (Weisshaar, 2004). , 2004; BraÊthen and Knutsen, 2005). Overall, the studies conducted so far indicate that the amount of asparagine in the raw materials and ingredients, in particular cereal flour, is a key determinant of the formation of acrylamide during baking.
In fermented breads, asparaginase could be introduced as a selective measure. However, depending on the enzyme characteristics, this approach may imply longer incubation times. So far, only experimental work in the laboratory has been conducted as the enzyme is not available on a commercial scale as a food additive or processing aid. Prior to industrial usage, questions related to the regulatory approval, labeling, and safety will need to be addressed. Process management The thermal input and final moisture content are decisive factors in the formation of acrylamide.
2005). , 2005). Thus, the interpretation of certain observations in biscuits is not straightforward, and again emphasizes the need for individual studies for each recipe/ technology/product combination. g. , 2003). , 2005). In a biscuit model system, acrylamide could be reduced by approximately 20% by changing the baking profile (time/temp regime), in that higher temperatures are employed at the early stages of baking and lower temperatures in the end zone. Analogous to the measures described for cripsbread, this implies longer baking times and consequently reduced line efficiencies (CIAA, 2004).