PMID- 27461161
OWN - NLM
STAT- MEDLINE
DCOM- 20170316
LR  - 20170316
IS  - 1944-0057 (Electronic)
IS  - 1944-0057 (Linking)
VI  - 33
IP  - 9
DP  - 2016 Sep
TI  - Mitigation of the processing contaminant acrylamide in bread by reducing 
      asparagine in the bread dough.
PG  - 1402-10
LID - 10.1080/19440049.2016.1217068 [doi]
AB  - Over the past few years there has been an increasing awareness regarding 
      acrylamide (AAM) content of various foods. Although there are several relevant 
      articles on AAM mitigation in industrially prepared products, the literature 
      regarding homemade preparations is rather scarce. The objective of this study is 
      to mitigate the AAM formation in baked buns made with 1:1 sifted wheat/wholegrain 
      flour through the depletion of asparagine (ASN) in the bread dough. Using a 
      full-factorial design, the effect of four factors (yeast amount, fermentation 
      time, fermentation temperature and yeast types) was tested. Liquid 
      chromatography-tandem mass spectrometry (LC-MS/MS) was used for AAM and its main 
      precursor, ASN, determination. The resulting ASN depletion in the dough (68-89%) 
      is significantly affected by fermentation time and yeast type, while AAM 
      mitigation levels in the baked buns are significantly influenced by yeast amount, 
      fermentation time and yeast type. The mean concentrations for each combination 
      range between 5 and 15 microg kg(-)(1).
FAU - Katsaiti, Tatiana
AU  - Katsaiti T
AD  - a National Food Institute , Technical University of Denmark , Soborg , Denmark.
FAU - Granby, Kit
AU  - Granby K
AD  - a National Food Institute , Technical University of Denmark , Soborg , Denmark.
LA  - eng
PT  - Journal Article
DEP - 20160906
PL  - England
TA  - Food Addit Contam Part A Chem Anal Control Expo Risk Assess
JT  - Food additives & contaminants. Part A, Chemistry, analysis, control, exposure & 
      risk assessment
JID - 101485040
RN  - 20R035KLCI (Acrylamide)
RN  - 7006-34-0 (Asparagine)
SB  - IM
MH  - Acrylamide/*analysis/metabolism
MH  - Asparagine/*analysis/*chemistry/isolation & purification/metabolism
MH  - Bread/*analysis
MH  - Chromatography, Liquid
MH  - Fermentation
MH  - *Food Analysis
MH  - Food Contamination/*analysis/*prevention & control
MH  - Tandem Mass Spectrometry
MH  - Yeasts/*metabolism
OTO - NOTNLM
OT  - Acrylamide mitigation
OT  - LC-MS/MS analysis
OT  - asparagine
OT  - bread-baking
OT  - dough
OT  - factorial design
EDAT- 2016/07/28 06:00
MHDA- 2017/03/17 06:00
CRDT- 2016/07/28 06:00
PHST- 2016/07/28 06:00 [entrez]
PHST- 2016/07/28 06:00 [pubmed]
PHST- 2017/03/17 06:00 [medline]
AID - 10.1080/19440049.2016.1217068 [doi]
PST - ppublish
SO  - Food Addit Contam Part A Chem Anal Control Expo Risk Assess. 2016 
      Sep;33(9):1402-10. doi: 10.1080/19440049.2016.1217068. Epub 2016 Sep 6.