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.
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2015
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dig-ictan-es-10261-1357492018-11-29T10:11:02Z Acrylamide in Bakery Products Mesías, Marta Morales, F. J. 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. Peer Reviewed 2016-08-23T06:52:38Z 2016-08-23T06:52:38Z 2015 2016-08-23T06:52:39Z capítulo de libro http://purl.org/coar/resource_type/c_3248 doi: 10.1016/B978-0-12-802832-2.00007-3 isbn: 978-0-12-802832-2 Acrylamide in Food:, 2015,Chap XV, 131- 157 http://hdl.handle.net/10261/135749 10.1016/B978-0-12-802832-2.00007-3 Sí none Elsevier |
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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. |
format |
capítulo de libro |
author |
Mesías, Marta Morales, F. J. |
spellingShingle |
Mesías, Marta Morales, F. J. Acrylamide in Bakery Products |
author_facet |
Mesías, Marta Morales, F. J. |
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Mesías, Marta |
title |
Acrylamide in Bakery Products |
title_short |
Acrylamide in Bakery Products |
title_full |
Acrylamide in Bakery Products |
title_fullStr |
Acrylamide in Bakery Products |
title_full_unstemmed |
Acrylamide in Bakery Products |
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acrylamide in bakery products |
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Elsevier |
publishDate |
2015 |
url |
http://hdl.handle.net/10261/135749 |
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AT mesiasmarta acrylamideinbakeryproducts AT moralesfj acrylamideinbakeryproducts |
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