The voice of the European food and drink industry

Acrylamide in Bread

Routes for intervention?

Gareth Edwards

The voice of the European food and drink industry

What is Bread?• Huge differences between types of bread across EU

countries:

– Mainly white wheat breads in UK and France– Dark rye breads in Scandinavia and Central

Europe– Mixed base in Germany: predominantly

wholegrain products– Wide range of sizes, shapes and baking

conditions

The voice of the European food and drink industry

Reaction Parameters• Predominantly reaction between asparagine

and reducing sugars

– Asparagine level is usually the controlling factor

– Influence of raising agents, e.g., Ammonium bicarbonate?

• High temperature and low moisture promote formation in crust but not in crumb.

The voice of the European food and drink industry

Fermentation

• Yeast fermentation of dough can help to reduce asparagine levels by >90% (depending on proof time and yeast type)

• Reduced asparagine levels are closely translated into lower acrylamide formation

The voice of the European food and drink industry

Distribution of Acrylamide

• Highest AA concentration in the outermost layer of the crust

• Moderate concentrations in lower part of crust• Very low levels in the crumb

• “Lidding” of the loaf during baking can reduce AA formation by increasing moisture in the surrounding atmosphere, but

• Crust quality is changed, which affects product characteristics and consumer acceptance

The voice of the European food and drink industry

Toasting

• Significant increase in AA levels by toasting, with clear time/temperature dependence

• Bread should be toasted to light colours, and burning should be avoided

The voice of the European food and drink industry

Effect of Toasting Time

The voice of the European food and drink industry

Risk/Benefit?

• Lower protein (asparagine) content of bread is associated with lower acrylamide.

• Choice between white bread with low AA levels and wholegrain breads with comparatively higher AA levels but additional nutritional benefits, e.g., more fibre

• Overall, levels of Acrylamide (AA) in bread are at the lower end of the range