Effect of added asparagine and glycine on acrylamide content in yeast-leavened bread

被引：43

作者：

Fink, M

Andersson, R

Rosén, J

Åman, P

机构：

[1] Swedish Univ Agr Sci, Dept Food Sci, S-75007 Uppsala, Sweden

[2] Swedish Natl Food Adm, Uppsala, Sweden

来源：

CEREAL CHEMISTRY | 2006年 / 83卷 / 02期

关键词：

D O I：

10.1094/CC-83-0218

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

Effect of added asparagine and glycine on acrylamide content in yeast-leavened bread was studied in a designed experiment. Added asparagine strongly increased acrylamide content in the breads, while added glycine decreased the content. The more asparagine in the dough, the stronger was the reducing effect of glycine. When glycine was applied on the surface of the fermented dough, there was also a significant reduction of acrylamide content in the bread. Addition of glycine but not asparagine caused an increased browning reaction during baking.

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页码：218 / 222

页数：5

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