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- Title
Reduction of acrylamide content in bread crust by starch coating.
- Authors
Liu, Jie; Liu, Xiaojie; Man, Yong; Liu, Yawei
- Abstract
BACKGROUND A technique of starch coating to reduce acrylamide content in bread crust was proposed. Bread was prepared in accordance with a conventional procedure and corn or potato starch coating was brushed on the surface of the fermented dough prior to baking. RESULTS Corn starch coating caused a decrease in acrylamide of 66.7% and 77.1% for the outer and inner crust, respectively. The decrease caused by the potato starch coating was 68.4% and 77.4%, respectively. Starch coating reduced asparagine content significantly (43.4-82.9%; P < 0.01)in both the outer and inner crust. A lower temperature (difference of 10-20 °C) in combination with a higher moisture content (maximum difference of 8%) of bread crust were a result of starch coating, which effectively shortened the time span (4-8 min) over which acrylamide could form and accumulate. CONCLUSION The present study demonstrates that starch coating could be a simple, effective and practical application for reducing acrylamide levels in bread crust without changing the texture and crust color of bread. © 2017 Society of Chemical Industry
- Subjects
ACRYLAMIDE derivatives; BREAD dough craft; STARCH content of food; BREAD crumbs; COMPRESSED air moisture content
- Publication
Journal of the Science of Food & Agriculture, 2018, Vol 98, Issue 1, p336
- ISSN
0022-5142
- Publication type
Article
- DOI
10.1002/jsfa.8476