Effects of starch damage and yeast fermentation on acrylamide formation in bread

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• 作者：Shujun Wang^a ; ¹ ; ^{sjwang@tust.edu.cn} ; Jinglin Yu^b ; ¹ ; Quanwei Xin^a ; Shuo Wang^b ; ^{s.wang@tust.edu.cn} ; Les Copeland^c
• 关键词：Wheat flour ; Damaged starch ; Dough fermentation ; Reducing sugar ; Asparagine ; Acrylamide
• 刊名：Food Control
• 出版年：2017
• 出版时间：March 2017
• 年：2017
• 卷：73
• 期：part_PB
• 页码：230-236
• 全文大小：417 K
• 卷排序：73

文摘

Reducing sugar contents increased with increasing starch damage in flour. Fermentation increased the content of reducing sugars in the dough. Fermentation decreased asparagine content of the dough and acrylamide formation. The content of acrylamide in bread increased with starch damage in flour. Reducing damaged starch in flour is an option to mitigate acrylamide formation.