Jagoda Swiacka , Laura Kima , Alexander Voß , Sandra Grebenteuch , Sascha Rohn , Mario Jekle
{"title":"特殊烘焙食品 - 添加马铃薯会影响丙烯酰胺的形成和面包质量","authors":"Jagoda Swiacka , Laura Kima , Alexander Voß , Sandra Grebenteuch , Sascha Rohn , Mario Jekle","doi":"10.1016/j.jcs.2024.103926","DOIUrl":null,"url":null,"abstract":"<div><p>Especially high levels of asparagine, like those present in potatoes, combined with reducing sugars, lead to increased acrylamide formation. As the influence of potato addition on acrylamide and baking quality in breads has not been examined yet, we aimed to investigate this area and prepared breads with potato flakes (7.5–22.5 g/100 g flour) at different moisture levels as a common mitigation approach (56.5–79.1 g/100 g flour). Analyses included reducing sugars (HPAEC–PAD), asparagine (HPLC) in dough, acrylamide (HPLC-MS/MS) in crumbs and crusts and baking quality measures (dimensions, baking yield, specific volume, lightness, browning index, firmness, crumb and crust moisture, crust-to-crumb ratio, crust thickness, pore analysis). High acrylamide concentrations were measured in crusts, reaching 292.3 ± 16.2 μg/kg, or 91.8 ± 5.3 μg/kg in bread. Significant (p < 0.001) linear correlations were identified between crust acrylamide and asparagine (r = 0.97), glucose (r = 0.85) and maltose (r = 0.92) in doughs, and also potato flakes addition (r = 0.95), surface browning index (r = 0.90) and bread lightness (r = −0.97). Summarizing, potato flakes addition led to higher precursor levels, while water addition influenced the reaction kinetics. Both parameters affected the quality of the bread significantly.</p></div>","PeriodicalId":15285,"journal":{"name":"Journal of Cereal Science","volume":null,"pages":null},"PeriodicalIF":3.9000,"publicationDate":"2024-05-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S0733521024000845/pdfft?md5=1059d01167cd6b3a30bdf6d4fe4f5443&pid=1-s2.0-S0733521024000845-main.pdf","citationCount":"0","resultStr":"{\"title\":\"Special bakery products - Acrylamide formation and bread quality are influenced by potato addition\",\"authors\":\"Jagoda Swiacka , Laura Kima , Alexander Voß , Sandra Grebenteuch , Sascha Rohn , Mario Jekle\",\"doi\":\"10.1016/j.jcs.2024.103926\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"<div><p>Especially high levels of asparagine, like those present in potatoes, combined with reducing sugars, lead to increased acrylamide formation. As the influence of potato addition on acrylamide and baking quality in breads has not been examined yet, we aimed to investigate this area and prepared breads with potato flakes (7.5–22.5 g/100 g flour) at different moisture levels as a common mitigation approach (56.5–79.1 g/100 g flour). Analyses included reducing sugars (HPAEC–PAD), asparagine (HPLC) in dough, acrylamide (HPLC-MS/MS) in crumbs and crusts and baking quality measures (dimensions, baking yield, specific volume, lightness, browning index, firmness, crumb and crust moisture, crust-to-crumb ratio, crust thickness, pore analysis). High acrylamide concentrations were measured in crusts, reaching 292.3 ± 16.2 μg/kg, or 91.8 ± 5.3 μg/kg in bread. Significant (p < 0.001) linear correlations were identified between crust acrylamide and asparagine (r = 0.97), glucose (r = 0.85) and maltose (r = 0.92) in doughs, and also potato flakes addition (r = 0.95), surface browning index (r = 0.90) and bread lightness (r = −0.97). Summarizing, potato flakes addition led to higher precursor levels, while water addition influenced the reaction kinetics. Both parameters affected the quality of the bread significantly.</p></div>\",\"PeriodicalId\":15285,\"journal\":{\"name\":\"Journal of Cereal Science\",\"volume\":null,\"pages\":null},\"PeriodicalIF\":3.9000,\"publicationDate\":\"2024-05-01\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"https://www.sciencedirect.com/science/article/pii/S0733521024000845/pdfft?md5=1059d01167cd6b3a30bdf6d4fe4f5443&pid=1-s2.0-S0733521024000845-main.pdf\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Journal of Cereal Science\",\"FirstCategoryId\":\"97\",\"ListUrlMain\":\"https://www.sciencedirect.com/science/article/pii/S0733521024000845\",\"RegionNum\":2,\"RegionCategory\":\"农林科学\",\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q2\",\"JCRName\":\"FOOD SCIENCE & TECHNOLOGY\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Journal of Cereal Science","FirstCategoryId":"97","ListUrlMain":"https://www.sciencedirect.com/science/article/pii/S0733521024000845","RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q2","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}
Special bakery products - Acrylamide formation and bread quality are influenced by potato addition
Especially high levels of asparagine, like those present in potatoes, combined with reducing sugars, lead to increased acrylamide formation. As the influence of potato addition on acrylamide and baking quality in breads has not been examined yet, we aimed to investigate this area and prepared breads with potato flakes (7.5–22.5 g/100 g flour) at different moisture levels as a common mitigation approach (56.5–79.1 g/100 g flour). Analyses included reducing sugars (HPAEC–PAD), asparagine (HPLC) in dough, acrylamide (HPLC-MS/MS) in crumbs and crusts and baking quality measures (dimensions, baking yield, specific volume, lightness, browning index, firmness, crumb and crust moisture, crust-to-crumb ratio, crust thickness, pore analysis). High acrylamide concentrations were measured in crusts, reaching 292.3 ± 16.2 μg/kg, or 91.8 ± 5.3 μg/kg in bread. Significant (p < 0.001) linear correlations were identified between crust acrylamide and asparagine (r = 0.97), glucose (r = 0.85) and maltose (r = 0.92) in doughs, and also potato flakes addition (r = 0.95), surface browning index (r = 0.90) and bread lightness (r = −0.97). Summarizing, potato flakes addition led to higher precursor levels, while water addition influenced the reaction kinetics. Both parameters affected the quality of the bread significantly.
期刊介绍:
The Journal of Cereal Science was established in 1983 to provide an International forum for the publication of original research papers of high standing covering all aspects of cereal science related to the functional and nutritional quality of cereal grains (true cereals - members of the Poaceae family and starchy pseudocereals - members of the Amaranthaceae, Chenopodiaceae and Polygonaceae families) and their products, in relation to the cereals used. The journal also publishes concise and critical review articles appraising the status and future directions of specific areas of cereal science and short communications that present news of important advances in research. The journal aims at topicality and at providing comprehensive coverage of progress in the field.