Acrylamide in cereal and cereal products: a review on progress in mitigation.
Résumé
In March 2006 a joint workshop was organized by the European Commission and the Confederation of EU food and drink industries (CIAA) to discuss the key knowledge and achievements in the mitigation of acrylamide. This paper focuses on the progress made with cereal products. At present the mitigation options available are applicable to a limited number of cereal products and are product specific. The following are the most promising: ·Adjustment of time and temperature during baking. ·Extend fermentation times where feasible. ·Substitution of ammonium bicarbonate with alternatives where this is feasible. ·Avoid or minimise use of reducing sugars where possible. ·Maintenance of uniform control of the colour and avoidance of very high baking temperature where possible. For the future the best near term possibility is asparaginase, this has potential to achieve 60-90% reductions for some products made from dough or batters which can be held for a time. Further out optimisation of agronomy and plant breeding for wheat has potential to reduce acrylamide for all foods on any scale whether domestic or industrial. Importantly, nutritional and toxicological issues other than acrylamide must also be considered so as to ensure that steps taken to reduce acrylamide do not have other adverse effects on the diet.
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