Which solutions against acrylamide formation in bread making?

08 Jan Which solutions against acrylamide formation in bread making?

Acrylamide forms during the cooking process from the sugars and amino acids (mainly asparagine) naturally present in many foods. Bakery goods are therefore vectors, but the concentrations of acrylamide contained therein are currently significantly below the recommended guidance values.
 

The European and American food safety authorities are nevertheless asking participants in the bakery industry to be vigilant and apply the rules of good manufacturing practices, and may well be introducing controls over the enforcement of those rules in the near future. In the field of breadmaking, various solutions exist to help limit acrylamide formation, ranging from the selection of raw ingredients with low levels of asparagine to the optimisation of baking conditions and the use of sourdough, which has been proven to play a role in breaking down precursor compounds of acrylamide.

In breadmaking, acrylamide formation is mainly determined by the asparagine content of dough prior to baking. Strategies to reduce acrylamide formation therefore depend on reducing the levels of this amino acid during the process, especially since the solution consisting in optimising the time/temperature pairing meets with some obstacles in terms of acceptability and product shelf-life. Lesaffre bakery experts are conducting different experiments to help develop effective strategies against the formation of this toxic compound.

Of these latter, the addition of sourdough, which is instrumental in the metabolism of asparagine, proves particularly effective and helps preserve the organoleptic profiles of bakery goods intact.

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