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Technological minimisation strategies of acrylamide in bakery products with special vegetable ingredients (Acrylamide in baked goods)
Project
Project code: 22209 BG
Contract period: 01.12.2021
- 30.11.2023
Purpose of research: Experimental development
Keywords: acrylamide, baked goods, minimisation strategies
Acrylamide is a process contaminant that is formed during the dry heating of carbohydrate-rich foods and is mainly based on a reaction between the amino acid asparagine and reducing sugars. So far, research has increasingly focused on minimisation strategies in the "bread" product group. In addition, there are a large number of special bakery products refined with vegetable ingredients, such as potatoes, carrots, olives or roasted onions. These special ingredients favour the formation of acrylamide compared to standard baked goods. Preliminary studies have shown that these products exceed the EU guideline values for acrylamide. The research project is based on the hypotheses that, in addition to the hydration level of special ingredients, the composition and release of secondary metabolites in the dough also influence the formation kinetics of acrylamide at the end of the baked goods production process. On the one hand, a targeted control of the water absorption of the ingredients should reduce the formation of acrylamide. Furthermore, secondary plant substances can diffuse into the dough and have an antioxidant or reductive effect. This depends on the water content, the pH value and the chemical structure.The research project is being carried out by two research units. In consultation with the PA, ingredients available on the market (potatoes, roasted onions, carrots, olives) and those at the market threshold (microgreens) are evaluated. A process development for the production of a model crust is carried out in order to be able to evaluate acrylamide formation in a process imitation. Established (forced hydration) and new (ohmic hydration) processes are being researched to increase water absorption. In addition, the plant ingredients and their diffusion behaviour within the dough will be evaluated. Here, the influence of migrating substances is investigated, taking into account the size of the piece and the changing moisture contents in baked goods and special ingredients.
Section overview
Subjects
- Food Chemistry
- Food Processing
- Toxicology
