Acrylamide in baking. From a processing point of view, the way products are baked are vital. Considered from a product as well as an Acrylamide perspective. In this relationship we see that there are some options to choose. In order to reduce Acrylamide. However some might only seem an option when you are able to invest into a fully new oven or new line.
In production
In order to be as complete as possible we will try to cover them as much as possible. When looking at different oven systems we see that radiation type ovens are less prone to form Acrylamide. Compared to convection or impingement based ovens. This has to be checked on a case by case base. As mentioned before a longer (40%) baking time with lower temperatures (17%) could lower close to 30% the formation of Acrylamide. It seems hardly to be economically feasible.
Speeding up the baking process in combination with falling oven temperatures and adding an Infrared section behind the oven is reported to achieve up 60% Acrylamide reduction. This seems as efficient as the use of an enzyme with an incubation time of 45 minutes. Without losing output and potentially even an increase in output of the production line. A combination of techniques can therefore be even more promising Where new baking techniques are being combined with for example an enzyme or a calcium based salt.
Steam
Adding steam in the last section oven was reported to reduce Acrylamide formation in breads. It might therefore have potential in crackers and biscuits as well, as they use higher temperatures. The general idea is that the moisture reduces the Maillard reaction (~120°). After evaporation of the steam instantly the temperature range is that of Caramelisation (~160°). In breads also spraying a solution of Glycine was reported to reduce Acrylamide levels and could therefore hold potential for other products.
Our scientific bakery articles offer in-depth insights, detailed analyses, and expert perspectives, providing a wealth of information beyond standard blogs.
This article is the third in a series about shelf life, where we predominantly focus on the microbiological part of spoilage of bakery products. Mould...
Reformulation
In most cases reducing sugar leads to an equal or higher calorific value of the product since the energy contribution remains the same where it emanat...
Product challenges
Over the years the craft of baking has developed from very process oriented towards convenience. By process simplification a desire for premixes, blen...
The item has been added to your shopping cart.
The item has been added to your quotation
The item has been added to your wishlist