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Factors influencing acrylamide formation in gingerbread
Thomas M Amrein1, Barbara Schönbächler, Felix Escher
1Institute of Food Science and Nutrition, Swiss Federal Institute of Technology (ETH), ETH-Zentrum, CH-8092 Zurich, Switzerland. thomas.amrein@ilw.agrl.ethz.ch
Advances in Experimental Medicine and Biology
|January 28, 2006
Summary
Reducing acrylamide in gingerbread is possible by using sodium hydrogencarbonate instead of ammonium hydrogencarbonate. Minimizing free asparagine and sugars, and adjusting baking time are key strategies for lowering this compound.
Area of Science:
- Food Chemistry
- Food Processing
- Toxicology
Background:
- Acrylamide is a food processing contaminant with potential health risks.
- Gingerbread baking involves ingredients and conditions that can influence acrylamide formation.
Purpose of the Study:
- To investigate factors affecting acrylamide formation in gingerbread.
- To identify methods for reducing acrylamide levels in gingerbread.
Main Methods:
- Evaluating the impact of various ingredients (reducing sugars, asparagine, sucrose, organic acids) and additives (baking agents like ammonium hydrogencarbonate and sodium hydrogencarbonate).
- Analyzing the effect of process conditions, specifically baking time and temperature.
- Correlating acrylamide concentration with browning intensity.
Main Results:
- Ammonium hydrogencarbonate significantly increased acrylamide formation.
- Sodium hydrogencarbonate reduced acrylamide by over 60%.
- Acrylamide levels correlated positively with baking time and browning intensity; free asparagine was a limiting factor.
Conclusions:
- Sodium hydrogencarbonate is an effective baking agent for reducing acrylamide in gingerbread.
- Controlling free asparagine, sugar types, and baking duration are crucial for minimizing acrylamide formation.
- Optimized ingredient selection and processing conditions can significantly lower acrylamide content in gingerbread.
