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Suppressed acrylamide formation during baking in yeast-leavened bread based on added asparaginase, baking time and temperature using response surface methodology
, Article Applied Food Biotechnology ; Volume 5, Issue 1 , 2018 , Pages 29-36 ; 23455357 (ISSN) ; Alemzadeh, I ; Sharif University of Technology
National Nutrition and Food Technology Research Institute
2018
Abstract
Background and Objective: Acrylamide as a toxic substance for human beings is produced by Maillard reaction at high temperatures. In this research, this reaction can be inhibited based on using aspariganse enzyme, controlling the cooking time and temperature during baking in yeast-leavened bread. Materials and Methods: In this study, a response surface methodology 5-level-3-factor central composite design was applied to study the effects of asparaginase (300-900 U Kg-1 of flour), baking temperature (230-280°C) and baking time (13-16 min) on acrylamide formation in yeast-leavened wheat bread. Results and Conclusion: Added asparaginase showed a reducing effect on acrylamide formation...
Biological Removal of Acrylamide Produced During the Baking Process
, M.Sc. Thesis Sharif University of Technology ; Alemzadeh, Iran (Supervisor)
Abstract
In recent year's acrylamide as a suspected substance for tumor growth has been studied. In some researches this topic is mentioned that acrylamide is produced by the reaction of asparagine and natural sugars. This reaction takes place only at very high temperatures during the heating process. The maximum amount of this substance is determined in fried potato products. In this study, a response surface methodology (RSM) 5-level-3-factor face centre central-composite design (FCCCD) was applied to envestigate the effects of asparaginase (300-900 U/kg of flour), baking temperature (230-280 °c) and baking time (13-16 min) on acrylamide (AA) formation in yeast-leavened wheat bread and...