The DOI matches its Crossref record; 11 of the 11 references it cites were found in a registry or an index.
Effects of Asparagine, Fructose, and Baking Conditions on Acrylamide Content in Yeast-Leavened Wheat Bread
Abstract
A repeatable procedure for studying the effects of internal and external factors on acrylamide content in yeast-leavened wheat bread has been developed. The dough contained wheat endosperm flour with a low content of precursors for acrylamide formation (asparagine and reducing sugars), dry yeast, salt, and water. The effects of asparagine and fructose, added to the dough, were studied in an experiment with a full factorial design. More than 99% of the acrylamide was found in the crust. Added asparagine dramatically increased the content of acrylamide in crusts dry matter (from about 80 microg/kg to between 600 and 6000 microg/kg) while added fructose did not influence the content. The effects of temperature and time of baking were studied in another experiment using a circumscribed central composite design. Mainly temperature (above 200 degrees C) but also time increased the acrylamide content in crust dry matter (from below 10 to 1900 microg/kg), and a significant interaction was found between these two factors. When baked at different conditions with the same ingredients, a highly significant relationship (P < 0.001) between color and acrylamide content in crust was found. Added asparagine, however, did not increase color, showing that mainly other amino compounds are involved in the browning reactions.
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Cites
Acrylamide is formed in the Maillard reaction
Mottram, D. S., Wedzicha, B. L., & Dodson, A. T. (2002) · Nature · doi:10.1038/419448a · Cited by 2,267
Analysis of Acrylamide, a Carcinogen Formed in Heated Foodstuffs
Tareke, E., Rydberg, P., Karlsson, P., Eriksson, S., & Törnqvist, M. (2002) · Journal of Agricultural and Food Chemistry · doi:10.1021/jf020302f · Cited by 2,215
Acrylamide from Maillard Reaction Products
Stadler, R. H., Blank, I., Varga, N., Robert, F., Hau, J., Guy, P. A., Robert, M.-C., & Riediker, S. (2002) · Nature · doi:10.1038/419449a · Cited by 1,678
Acrylamide in Foods: Occurrence, Sources, and Modeling
Becalski, A., Lau, B. P.-Y., Lewis, D., & Seaman, S. W. (2003) · Journal of Agricultural and Food Chemistry · doi:10.1021/jf020889y · Cited by 660
Analysis of acrylamide in cooked foods by liquid chromatography tandem mass spectrometry
Rosén, J., & Hellenäs, K.-E. (2002) · The Analyst · doi:10.1039/b204938d · Cited by 493
Self-citationWhy Asparagine Needs Carbohydrates To Generate Acrylamide
Yaylayan, V. A., Wnorowski, A., & Perez Locas, C. (2003) · Journal of Agricultural and Food Chemistry · doi:10.1021/jf0261506 · Cited by 467
Dietary intake of acrylamide in Sweden
Svensson, K., Abramsson, L., Becker, W., Glynn, A., Hellenäs, K.-E., Lind, Y., & Rosén, J. (2003) · Food and Chemical Toxicology · doi:10.1016/s0278-6915(03)00188-1 · Cited by 358
Self-citationFermentation Reduces Free Asparagine in Dough and Acrylamide Content in Bread
Fredriksson, H., Tallving, J., Rosén, J., & Åman, P. (2004) · Cereal Chemistry · doi:10.1094/cchem.2004.81.5.650 · Cited by 163
Self-citationAcrylamide in food: mechanisms of formation and influencing factors during heating of foods
Lingnert, H., Grivas, S., Jägerstad, M., Skog, K., Törnqvist, M., & Åman, P. (2002) · Scandinavian Journal of Nutrition · doi:10.1080/110264802762225273 · Cited by 158
Self-citationEffects of baking on polysaccharides in white bread fractions
Westerlund, E., Theander, O., Andersson, R., & Åman, P. (1989) · Journal of Cereal Science · doi:10.1016/s0733-5210(89)80043-8 · Cited by 45
Self-citationThe variation in chemical composition of Swedish wheats
Aaman, P. (1988) · Journal of Agricultural Research · Cited by 12
Metadata
- Authors
- Surdyk, N., Rosén, J., Andersson, R., & Åman, P.
- Venue
- Journal of Agricultural and Food Chemistry
- Publisher
- American Chemical Society (ACS)
- Published
- 2004-03-10
- Volume
- 52
- Issue
- 7
- Pages
- 2047-2051
- ISSN
- 0021-8561 (ISSN-L)
- 1520-5118
- OpenAlex
- W2145977068
- Cited by
- 265
- References
- 11
- FWCI
- 32.27
- Type
- journal article
- Language
- en
- Open access
- closed
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