Abstract
The effects of heat-transfer modes on acrylamide (AA), AA precursors, and the main quality characteristics of biscuits were investigated. Biscuits were baked in ventilated mode (V), with forced air convection, and static mode (S), based only on conduction, at 175 °C for 18, 20, 22, 24, 26 min. Both heat-transfer types promoted an increase in AA levels during baking. However, in the V mode the heat was distributed more evenly compared to the S one, causing a faster rise of temperature, as showed by recorded time-temperature profiles. As a consequence, the V biscuits reached higher AA levels compared to those baked under S conditions at 20 and 22 min. Both samples baked at 20 and 22 min in S mode were acceptable based on the results of quality parameters. Nevertheless, under the formulation and baking conditions applied, all samples showed AA levels below the reference value of Commission Regulation (EU) 2017/2158.
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