Carrot strips of various origins: Impact on acrylamide formation in baked goods

Abstract

The study explored the effects of varied qualities of carrot strips (Q1, Q2) with similar market specification, water addition (56.5–67.8 g/100 g flour) and carrot quantities (7.5–22.5 g/100 g flour) on AA concentrations in wheat bread crumb and crust and baking quality. Analyses included reducing sugars (HPAEC–PAD) and free asparagine (HPLC) levels in doughs as well as acrylamide (HPLC-MS/MS) in crumbs and crusts and baking quality measures. Bread crusts with Q1 reached AA levels of 142 ± 13 μg/kg and significant values in the crumbs (40.8 ± 6.7 μg/kg), whereas bread crusts with Q2 reached up to 274 ± 10 μg/kg and crumbs did not contain AA. With increasing dough water addition, a significant reduction in AA was visible in the case of carrots Q1 and a significant increase in crust AA for carrots Q2. Significant and positive correlation was observed between AA levels in crusts and the addition of carrot strips (rQ1 = 0.93, p < 0.001), whereas for the crust moisture and AA a significant and negative correlation was observed (rQ1 = −0.73, p < 0.01). The precursors in the dough were significantly influenced by the quantities and qualities of ingredients, while the AA formation depended on the quality of the carrot strips and the amount of water added.