According to FAO/WHO data, bakery products, such as bread and rolls, have 10-30% of contribution on total exposure of acrylamide (AA) in peoples’ diet. Therefore, there is a need to search for apropriate AA reduction strategies. These strategies are mostly focused on eliminations of AA precursors, modification of recipes and evaluation of processing parameters. One of less known methods of AA mitigation, with insufficiently described mechanism of reaction, is the addition of antioxidants. In our studies, the influence of flour type (wheat, spelt, rye), baking time and temperature (200°C/ 30 min; 200°C/ 35 min; 240°C/ 30 min and 240°C/ 35 min), addition of selected spices (as a natural source of antioxidants), and usage of fermentation process were addressed. Acrylamide content was examined in three different bakery products such as; breads, cookies and muffins. The studies showed an impact of flours origin on AA formation in breads with the following rank: rye&gt; spelt&gt; wheat. Moreover, lower AA content was achieved in products prepared in lower baking temperature with longer baking time. The AA formation in rye breads was at least fivefold higher as compared to wheat and spelt breads, thus indicating the impact of fermentation used for rye bread preparation. Furthermore, addition of selected spices to cookies formula such as cloves, allspice and vanilla were the most efficient in acrylamide mitigation stategy (8-11% of acrylamide reduction). Moreover, good correlation coefficient was calculated between cookies' total phenolic content and AA (r= 0.66) and theirs antioxidant activity measured by ABTS method vs AA (r=0.62).The provided results make indications for the proper selection of raw material, formulation and process technology to obtain bakery products with low AA level.

Strategy for acrylamide reduction in different bakery products: Breads, cookies, and muffins

2019 Fall National Meeting

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