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Effect of Added Asparagine and Glycine on Acrylamide Content in Yeast-Leavened Bread

March 2006 Volume 83 Number 2
Pages 218 — 222
Martin Fink , 1 Roger Andersson , 1 Johan Rosén , 2 and Per Åman 1 , 3

Department of Food Science, Swedish University of Agricultural Sciences (SLU) P.O. Box 7051, 750 07 Uppsala, Sweden. Swedish National Food Administration, Uppsala, Sweden. Corresponding author. Phone: +46 (0)18 67 20 45. Fax: +46 (0)18 29 95. E-mail: Per.Aman@lmv.slu.se


Go to Article:
http://dx.doi.org/10.1094/CC-83-0218
Accepted October 25, 2005.
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.


© 2006 AACC International, Inc.