Acrylamide in Bakery Products
Due to the high temperatures applied, ingredients used in the recipe, and the low moisture levels reached, baking triggers a series of chemical reactions between food components, improving both texture and organoleptic characteristics of the baked food, but it also leads to the formation of potentially toxic products as acrylamide. Acrylamide is formed as a consequence of the Maillard reaction, where reducing sugars react with asparagine at temperatures primarily above 120 °C. Bakery products are widely consumed by the population; therefore, they may significantly contribute to the total daily acrylamide intake, particularly in children and adolescents. This chapter summarizes the main aspects related to the occurrence levels of this process contaminant in bakery products and the main factors involved into their formation. Compositional and technological processing factors as well as possible mitigation strategies to reduce acrylamide content in bakery products are described.
| Main Authors: | , |
|---|---|
| Format: | capítulo de libro biblioteca |
| Published: |
Elsevier
2015
|
| Online Access: | http://hdl.handle.net/10261/135749 |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|