| Autor: |
Longin, Friedrich, Schwadorf, Klaus, Bertsche, Ute, Baitinger, Andreas, Rapp, Matthias, Hartl, Lorenz, Beck, Heiner, Gütler, Herman, Plake, Kira, Eisenhardt, Karsten |
| Předmět: |
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| Zdroj: |
Cereal Technology / Getreidetechnologie; oct-dec2024, Vol. 78 Issue 4, p168-177, 10p |
| Abstrakt: |
Acrylamide is a substance classified as carcinogenic that can be formed when starchy products are processed under heat. It is formed from reducing sugars and free asparagine via the Maillard reaction. Currently, the EU Commission works on threshold values for acrylamide in different products. Our aim was therefore to investigate how the acrylamide risk can be reduced along the wheat supply chain. To this end, we performed a series of different experimental studies. Firstly, we run large baking trials and were able to clearly demonstrate that the free asparagine content in whole grain flour correlates very closely with the acrylamide content in bread. A long dough fermentation time can significantly reduce the acrylamide content in bread. Secondly, we demonstrated that acrylamide content in puffed durum grains closely correlated with free asparagine content in the whole grain flour of the durum grains. Finally, we performed a series of experiments how free asparagine con tent can be influenced by breeding, fertilization and milling. Thereby, the levels of free asparagine in the flour varied greatly between the cultivars within the species wheat, durum, spelt, emmer and einkorn. Interestingly, free asparagine contents of the cultivars did not correlate with other quality traits such as protein content, sedimentation value, grain size and falling number. Increased nitrogen fertilisation led to higher free asparagine contents, but the choice of cultivar had a greater influence on free asparagine contents than fertilisation. Finally for milling, the more of the outer layers of grains are used for flour production, the higher was the content of free asparagine. Consequently, there are numerous options available along the wheat supply value chain to sustainably reduce the acrylamide risk in grain products. It should be kept in mind, however, that only a quite small part of wheat products have acrylamide values higher than expected EU threshold values and, thus, only a small part of the wheat supply chain might need to work on acrylamide reduction strategies. [ABSTRACT FROM AUTHOR] |
| Databáze: |
Complementary Index |
| Externí odkaz: |
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