Formation of acrylamide and aroma compounds in biscuits and crackers prepared with sprouted wheat wholemeal

Sprouting grains increases free amino acids and reducing sugars, accelerating the Maillard reaction to enhance flavour in baked goods, but also potentially increasing acrylamide formation. This study evaluated the effects of incorporating sprouted wheat wholemeal into biscuits and crackers from the perspectives of food quality and safety. Acrylamide levels increased by 36% in biscuits with 48-h sprouted wholemeal but remained unchanged in crackers, with substantial increases observed for 72-h sprouted wholemeal. Aroma profiling revealed significant increases in Strecker aldehydes (6-23 fold) and other Maillard reaction products, including pyrroles, furans, sulfides, α-dicarbonyls, and aldol condensates. Aroma compounds that are reminiscent of sweet notes increased, especially in biscuits. Certain pyrazines decreased, particularly in crackers, due to changes in amino acid ratios related to key pyrazines. Enhanced browning further demonstrated the sensory benefits of sprouted wheat flour. These findings highlight its potential for improving flavour and quality in baked goods, offering opportunities for product development.