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Ways to reduce the acrylamide formation in cracker products

Author

Listed:
  • M. Vass

    (Institute of Food Science and Nutrition, Swiss Federal Institute of Technology (ETH), ETH Zentrum, Zurich, Switzerland, *E-mail: renato.amado@ilw.agrl.ethz.ch)

  • T. M Amrein

    (Institute of Food Science and Nutrition, Swiss Federal Institute of Technology (ETH), ETH Zentrum, Zurich, Switzerland, *E-mail: renato.amado@ilw.agrl.ethz.ch)

  • B. Schönbächler

    (Institute of Food Science and Nutrition, Swiss Federal Institute of Technology (ETH), ETH Zentrum, Zurich, Switzerland, *E-mail: renato.amado@ilw.agrl.ethz.ch)

  • F. Escher

    (Institute of Food Science and Nutrition, Swiss Federal Institute of Technology (ETH), ETH Zentrum, Zurich, Switzerland, *E-mail: renato.amado@ilw.agrl.ethz.ch)

  • R. AMADÒ

    (Institute of Food Science and Nutrition, Swiss Federal Institute of Technology (ETH), ETH Zentrum, Zurich, Switzerland, *E-mail: renato.amado@ilw.agrl.ethz.ch)

Abstract

The sources of reducing sugars and free asparagine of two different cracker products were identified, and acrylamide formation during baking was measured. The application of an asparaginase decreased the acrylamide content by at least 70% in both products. Replacing ammonium hydrogencarbonate by sodium hydrogencarbonate as baking agent and replacing reducing sugars by sucrose resulted in almost 80% less acrylamide in the wheat cracker. Decreasing free asparagine and reducing sugars in the ingredients and a lower end-temperature during baking lowered the acrylamide content of the potato cracker by about 50%.

Suggested Citation

  • M. Vass & T. M Amrein & B. Schönbächler & F. Escher & R. AMADÒ, 2004. "Ways to reduce the acrylamide formation in cracker products," Czech Journal of Food Sciences, Czech Academy of Agricultural Sciences, vol. 22(SpecialIs), pages 19-21.
    • Handle: RePEc:caa:jnlcjf:v:22:y:2004:i:specialissue:id:10603-cjfs
    DOI: 10.17221/10603-CJFS
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