Effectiveness of methods for reducing acrylamide in bakery products.

Pilot-scale bread, biscuit, and cracker doughs have been baked to assess how well recipe changes could reduce acrylamide in commercial bakery products. Removing ammonium-based raising agents was beneficial in biscuits. In doughs, long yeast fermentations were an effective way of reducing asparagine levels and hence acrylamide.

Correlations between the amounts of free asparagine and saccharides present in commercial cereal flours in the United Kingdom and the generation of acrylamide during cooking.

A range of commercially available cereals (mainly rye and wheat) used to manufacture U.K. bakery products were obtained, and the levels of free amino acids and sugars were measured.

The formation of acrylamide in UK cereal products.

Many bakery products sold in the UK such as crumpets, batch bread and Naan might be expected to show high levels of acrylamide because they have strong Maillard colours and flavours. However, analysis of commercial products has shown that the highest levels of acrylamide are seen in dry biscuit type products. With the exception of spiced products such as ginger cake, moist high sugar products (e.

Application of positive ion chemical ionisation and tandem mass spectrometry combined with gas chromatography to the trace level analysis of ethyl carbamate in bread.

A rapid, sensitive and selective method has been developed and validated for the analysis of the contaminant ethyl carbamate (EC) in bread products at the part-per-billion level. The new procedure uses positive ion chemical ionisation (PICI) and tandem mass spectrometry (MS/MS), combined with gas chromatography (GC), on a 'bench-top' triple-quadrupole mass spectrometer. Ammonia was the PICI reagent gas of choice because of its ability to produce abundant [M+H]+ and [M+NH4]+ ions from EC and deuterium-labelled EC (LEC) used as an internal standard.

Generation of monochloropropanediols (MCPDs) in model dough systems. 2. Unleavened doughs.

The contribution to monochloropropanediol (MCPD) levels in cooked wheat flour dough from glycero lipid precursors present in white flour and flour improver agents has been investigated. The results showed that monoacylglycerols, lysophospholipids, and phosphatidylglycerols present in white flour together with diacetyl tartaric acid esters of monoacylglycerols used in flour improvers were precursors of MCPDs. Diacyl- and triacylglycerols and phosphatidylchloline did not form measurable levels of MCPDs.

Generation of monochloropropanediols (MCPDs) in model dough systems. 1. Leavened doughs.

The effect of dough recipe ingredients and processing on the generation of monochloropropanediol isomers (MCPDs) in leavened wheat doughs has been investigated. Commercial ingredients having no effect on MCPD formation were acetic acid and baking fats (triacylglycerols). Ingredients making a significant contribution to MCPD levels were yeast and flour improver [ascorbic acid, diacetyl tartaric acid esters of mono- and diglycerides (DATEM), and soya flour].