Effect of crust temperature and water content on acrylamide formation during baking of white bread: Steam and falling temperature baking
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Effect of crust temperature and water content on acrylamide formation during baking of white bread : Steam and falling temperature baking. / Ahrné, Lilia; Andersson, C. G.; Floberg, Per; Rosén, Johan; Lingnert, Hans.
I: LWT - Food Science and Technology, Bind 40, Nr. 10, 2007, s. 1708-1715.Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › fagfællebedømt
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TY - JOUR
T1 - Effect of crust temperature and water content on acrylamide formation during baking of white bread
T2 - Steam and falling temperature baking
AU - Ahrné, Lilia
AU - Andersson, C. G.
AU - Floberg, Per
AU - Rosén, Johan
AU - Lingnert, Hans
PY - 2007
Y1 - 2007
N2 - The effect of crust temperature and water content on acrylamide formation was studied during the baking of white bread. To assess the effect of over-baking, we used a full factorial experimental design in which the baking time was increased by 5 and 10 min at each baking temperature. Additional experiments were performed with steam baking and falling temperature baking. Immediately after baking, the crust was divided into the outer and inner crust fractions, and the water content and acrylamide concentration of each fraction was measured. The outer crust had a significantly lower water content and higher acrylamide concentration than the inner crust did. Crust temperature in combination with water content had a significant effect on acrylamide formation, higher temperatures resulting in higher acrylamide concentrations. However, at very high temperatures and lower water contents, acrylamide concentration was observed to decrease, though the bread colour was then unacceptable for consumption. Steam and falling temperature baking, on the other hand, decreased the acrylamide content while producing bread crust with an acceptable colour. The lowest acrylamide values and an acceptable crust colour were produced by steam baking.
AB - The effect of crust temperature and water content on acrylamide formation was studied during the baking of white bread. To assess the effect of over-baking, we used a full factorial experimental design in which the baking time was increased by 5 and 10 min at each baking temperature. Additional experiments were performed with steam baking and falling temperature baking. Immediately after baking, the crust was divided into the outer and inner crust fractions, and the water content and acrylamide concentration of each fraction was measured. The outer crust had a significantly lower water content and higher acrylamide concentration than the inner crust did. Crust temperature in combination with water content had a significant effect on acrylamide formation, higher temperatures resulting in higher acrylamide concentrations. However, at very high temperatures and lower water contents, acrylamide concentration was observed to decrease, though the bread colour was then unacceptable for consumption. Steam and falling temperature baking, on the other hand, decreased the acrylamide content while producing bread crust with an acceptable colour. The lowest acrylamide values and an acceptable crust colour were produced by steam baking.
KW - Acrylamide
KW - Baking
KW - Crust
KW - Steam baking
KW - Temperature
KW - Water content
U2 - 10.1016/j.lwt.2007.01.010
DO - 10.1016/j.lwt.2007.01.010
M3 - Journal article
AN - SCOPUS:34447335818
VL - 40
SP - 1708
EP - 1715
JO - Lebensmittel - Wissenschaft und Technologie
JF - Lebensmittel - Wissenschaft und Technologie
SN - 0023-6438
IS - 10
ER -
ID: 202133302