| Abstrakt: |
Cereals, due to their high carbohydrate content, undergo changes that are sometimes desirable and sometimes undesirable during heating. One of these reactions is Millard. Including Harmful products of this reaction can be called acrylamide. Therefore, the aim of this study was to investigate the effect of degree of toasting on the amount of acrylamide and the effect of two methods of asparaginase enzyme and acetic acid on its reduction in Taftoonbread.For this purpose, the amount of acrylamide was evaluated in Taftoon bread in the level zero, one and two toasting, and as expected, with increasing the amount of toasting (increasing the baking time), more acrylamide was produced in the bread. Then the amount of acrylamide and sensory properties were investigated in breads whose dough was treated with acetic acid at concentrations of 0.15 and 0.3% and asparaginase at concentrations of 250 and 500 ppm.The use of acetic acid and asparaginase enzyme was done in combination according to the plan with Design expert 2013 software. Analysis of variance showed that the effect of toasting on the color was significant, the effect of asparaginase enzyme and acetic acid on the color was not significant and the effect of toasting and asparaginase enzyme on the acrylamide content was significant.The results of optimization with Design expert 2013 software showed that baking bread in level two toast in the presence of asparaginase enzyme with a concentration of 500 ppm and acetic acid with a concentration of 0.3%, the lowest amount of acrylamide, while maintaining the desirability of organoleptic properties. [ABSTRACT FROM AUTHOR] |
