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Effect of Added Asparagine and Glycine on Acrylamide Content in Yeast‐Leavened Bread
Author(s) -
Fink Martin,
Andersson Roger,
Rosén Johan,
Åman Per
Publication year - 2006
Publication title -
cereal chemistry
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.558
H-Index - 100
eISSN - 1943-3638
pISSN - 0009-0352
DOI - 10.1094/cc-83-0218
Subject(s) - acrylamide , chemistry , glycine , asparagine , leavening agent , food science , yeast , browning , ethanol content , fermentation , biochemistry , organic chemistry , amino acid , polymer , copolymer
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.