Acrylamide formation in traditional Czech leavened wheat-rye breads and wheat rolls

Abstract

The main aim of our study was to collect the data on the acrylamide content in typical Czech leavened wheat-rye breads and wheat rolls, and to demonstrate the influence of various technological factors on its contents. We analysed several sets of industrially and laboratory baked breads to better understand the acrylamide formation. Following factors were tested: (i) the content of rye in respective bread formulae and (ii) the character of leavening procedure. We were, as well, monitoring for ten days the variability of acrylamide levels in bread baked by one bakery and, afterwards, we analysed the same type of bread baked in 12 bakeries. In the case of rolls, the influence of yeasts and vital gluten content in the dough were subjects of an assessment. The levels of acrylamide in a common type of the Czech bread baked in various bakeries were relatively low, ranging from 7 to 22 μg kg−1. The content of acrylamide was rather higher in breads prepared using a commercial starter (Lactobacilli) and yeasts than in bread prepared using natural rye sourdough only. A varying content of rye flour did not seem to have any impact on acrylamide levels. The ‘size dilution effect’ was observed when comparing the same type of bread with different weight. Since acrylamide is exclusively located in the bread crust, smaller loaves contained higher acrylamide content per kg. The contents of acrylamide in standard wheat bakery goods were very low, bellow 10 μg kg−1. No influence of varying content of added yeast or vital gluten was observed.