Effect of Different Processing Treatments on Acrylamide Concentration and Sensory Characteristics of Hearth and Arabic Bread in Syria

Sawsan Bouta

Abstract


In this study, the effect of different processing treatments (baking temperature and baking time) on Acrylamide concentration (cancer inducing agent) and sensory characteristics of both Hearth and Arabic bread in Syria were studied. In addition, the relationship between sensory characteristics of both bread types and Acrylamide concentration were identified. Bread Samples were collected from local bakeries in Homs city, and then evaluated to their sensory characteristics and chemical composition (moisture and acrylamide concentration). It was found that, average content of acrylamide in Hearth bread (100-150)µg/ kg was higher than Arabic bread (20-25) µg/kg about six times, the highest value of acrylamide was at 225°C /10 minutes in Hearth bread and at 500°C/11 seconds in Arabic bread. Acrylamide content was not associated with the sensory characteristics, or with moisture content when it was higher than 35%, but acrylamide content decreases with decreasing moisture content to less than 25%. We advised to use heat treatment 300°C / 7 minutes in Hearth bread and 550°C /11 seconds for Arabic bread, to get good bread with low content of acrylamide.

Keywords


Acrylamide, Hearth bread, Arabic bread, Heat

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