Mitigation of acrylamide in bread: Insights into formulation and technological approaches

Data has revealed bread to be one of the sources of acrylamide in human diet. Significant efforts have been dedicated to find efficient methods for reducing acrylamide formation in bread and this review offers a detailed examination of the formulation and technological strategies for this purpose. Key formulation approaches include using organic acids, amino acids competing with asparagine, replacing reducing sugars with non-reducing alternatives, application of L-asparaginase, addition of divalent cations which affect pH and Maillard reaction pathways, addition of antioxidant compounds and hydrocolloids. Technological strategies emphasize optimizing baking conditions (time, temperature, and atmosphere) and fermentation conditions (time, type of lactic acid bacteria in conjunction with yeast). Although these integrated techniques present promising directions for acrylamide reduction in bread, their effect on sensory properties of bread should be considered and further investigation is required to evaluate their industrial applicability and economic feasibility.