THE SAFETY OF BAKERY PRODUCTS: ACRYLAMIDE
The paper deals with the acrylamide formation and ways of reducing its amount in bakery products. The article presents the research results of foreign scholars on the acrylamide content in bakery products made from rye and wheat flour with different formula. The acrylamide formation in bakery products depends on the quality of used raw materials and production techniques, while storing its amount doesn’t change. Among all bakery products acrylamide prevails in bread made from rye flour and with grain additives. Moreover, it’s found in large quantities in a crust. The pastry formula also significantly increases the acrylamide formation. One can reduce the formation of acrylamide in bakery products by regulating the technological process (dough time, baking time, steam quantity during the baking, an oven type), choosing a recipe (type and grade of flour, fats, salt), using the predecessors of asparagine, i.e. glycine and cysteine. The most available approach is reduction of baking temperature and steam introduction at the last minute. The baking temperature of 200°С instead of 240°С with the difference in 5 minutes leads to decrease of the acrylamide formation by 45% in the crust and 25% in the crumb. It’s possible to decrease the acrylamide formation by 40% when using convection and infrared ovens. Meanwhile, the organoleptic indicators of finished goods don’t change. The non-conventional vegetable raw materials in recipes of bakery products can have both positive and negative influence on the acrylamide formation depending on the composition of antioxidants and the behavior of oxidation reactions. The authors have calculated theoretical consumption of acrylamide in Russia based on bakery products for an adult. Regardless of the region the acrylamide consumption owing to bakery products doesn’t exceed 15% of normal consumption with food determined by FAO/WHO. In the risk category may be adults and children who eat a lot of pastries.