Acrylamide in relation to asparagine in baked and toasted wheat and rye bread.
Résumé
Acrylamide in baked and toasted wheat and rye bread was studied in relation to the contents of asparagine in flour, dough, bread and toasts. The asparagine was consumed during bread preparation resulting in a reduced acrylamide contents in the products. In wheat bread 12% of the asparagine initially present in the flour (0.14g kg-1) was left after yeast fermentation and baking, while for rye bread 82% of the asparagine was left after sourdough fermentation and baking. The asparagine present in the untoasted wheat bread had all reacted after hard toasting. Toasted wheat and rye bread slices contained 11-161 µg kg-1 and 27-205 µg kg-1 acrylamide compared to untoasted wheat and rye bread containing <5 µg kg-1 and 7-23µg kg-1 acrylamide. The dietary intake of acrylamide from bread (untoasted) of 2 µg/day is relatively low, however the acrylamide exposure from bread increases several times for people eating toasted bread.
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