Acta Alimentaria, Volume (48), No (2), Year (2019-6) , Pages (160-168)

Title : ( Effect of temperature, time, and asparaginase on acrylamide formation and physicochemical properties of bread )

Authors: Nader Samadi Ghorbani , Mostafa Mazaheri Tehrani , Mohammad Hossein Haddad khodaparast , Reza Farhoosh ,

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Abstract

The aim of the current paper was to elucidate the influence of temperature and time on acrylamide formation and physico-chemical characteristics of bread. Additionally, the effect of asparaginase addition to bran was evaluated. With increasing baking time and temperature, the amount of acrylamide (µg kg−1) increased. The results indicated that the acrylamide concentration in treated samples with asparaginase was significantly less than those without asparaginase treatment. Based on Pearson’ test, it was found that there was a significant correlation between baking temperature and acrylamide concentration (R=0.99, P=0.025; and R=0.98, P=0.026 for the samples prepared by baking for 2.5 min and 3 min, respectively). The firmness of bread samples increased with increasing baking temperature (P>0.05), while asparaginase addition did not significant affect the textural characteristics of the final product. Breads baked at 320 °C for 3 min were more acceptable by the sensory panel in terms of their texture and chewiness, whereas the samples baked at 370 °C for 2.5 min had the lowest score in comparison to other evaluated samples.

Keywords

, acrylamide, asparaginase, bran, bread, textural properties
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@article{paperid:1078324,
author = {Samadi Ghorbani, Nader and Mazaheri Tehrani, Mostafa and Haddad Khodaparast, Mohammad Hossein and Farhoosh, Reza},
title = {Effect of temperature, time, and asparaginase on acrylamide formation and physicochemical properties of bread},
journal = {Acta Alimentaria},
year = {2019},
volume = {48},
number = {2},
month = {June},
issn = {0139-3006},
pages = {160--168},
numpages = {8},
keywords = {acrylamide; asparaginase; bran; bread; textural properties},
}

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%0 Journal Article
%T Effect of temperature, time, and asparaginase on acrylamide formation and physicochemical properties of bread
%A Samadi Ghorbani, Nader
%A Mazaheri Tehrani, Mostafa
%A Haddad Khodaparast, Mohammad Hossein
%A Farhoosh, Reza
%J Acta Alimentaria
%@ 0139-3006
%D 2019

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