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Food Chem

Title:		Influence of dough composition on the formation of processing contaminants in yeast-leavened wheat toasted bread
Author(s):		Belkova B; Chytilova L; Kocourek V; Slukova M; Mastovska K; Kyselka J; Hajslova J;
Address:		"University of Chemistry and Technology, Prague, Department of Food Analysis and Nutrition, Technicka 3, 166 28 Prague 6, Czech Republic. University of Chemistry and Technology, Prague, Department of Carbohydrates and Cereals, Technicka 3, 166 28 Prague 6, Czech Republic. University of Chemistry and Technology, Prague, Department of Dairy, Fat and Cosmetics, Technicka 3, 166 28 Prague 6, Czech Republic. University of Chemistry and Technology, Prague, Department of Food Analysis and Nutrition, Technicka 3, 166 28 Prague 6, Czech Republic. Electronic address: jana.hajslova@vscht.cz"
Journal Title:		Food Chem
Year:		2021
Volume:		20200801
Issue:
Page Number:		127715 -
DOI:		10.1016/j.foodchem.2020.127715
ISSN/ISBN:		1873-7072 (Electronic) 0308-8146 (Linking)
Abstract:		"The influence of dough composition on acrylamide, 3-monochloropropane-1,2-diol (3-MCPD) esters, and glycidyl esters (GE) formation during bread toasting was investigated. The doughs differed in added amounts of soy lecithin, salt, and reducing agents (l-cysteine and glutathione). The toasting of bread for 2.5 min considerably enhanced the formation of acrylamide and 3-MCPD esters. The addition of lecithin (1%, w/w) resulted in four times higher content of 3-MCPD esters in toasted bread slices. No distinct relationship between dough composition and GE formation in untoasted and toasted bread was found. The addition of reducing agents (0.05%, w/w) mitigated during toasting not only the formation of 3-MCPD esters (more than six times) but also the extent of Maillard reaction that resulted in three times lower amounts of acrylamide and predominant formation of alcohol-like compounds. Toasted bread without reducing agents contained typical Maillard reaction compounds such as aldehydes, alkyl pyrazines, and derivatives of furan"
Keywords:		Acrylamide/analysis Bread/*analysis Cooking/*methods Esters/analysis Gas Chromatography-Mass Spectrometry Glutathione/chemistry Lecithins/chemistry Maillard Reaction Saccharomyces cerevisiae/*metabolism Solid Phase Microextraction Triticum/*chemistry/meta;
Notes:		"MedlineBelkova, Beverly Chytilova, Lucie Kocourek, Vladimir Slukova, Marcela Mastovska, Katerina Kyselka, Jan Hajslova, Jana eng England 2020/08/18 Food Chem. 2021 Feb 15; 338:127715. doi: 10.1016/j.foodchem.2020.127715. Epub 2020 Aug 1"