Role of white bread matrix components and processing parameters on 5-hydroxymethylfurfural (HMF) and acrylamide formation

Abstract

This study used a full factorial design to find a good combination of 1st fermentation, 2nd fermentation, and baking time to mitigate the formation of acrylamide and HMF in white bread. Chemical characterization of bread was also performed. Trial 2 (1st fermentation, 30 min; 2nd fermentation, 60 min; baking, 20 min) showed the lowest sum of acrylamide and HMF (4281.0 μg kg −1 ) and HMF in crust (3553.5 μg kg −1 ) and in crumb (933.8 μg kg −1 ). The HMF concentration was highest in the crust fraction in all trials (3.8–5.6x highest), while for acrylamide it was highest in the crumb in most trials. Reducing the first fermentation time (30–10 min) and increasing the baking time (10–30 min) resulted in a 38.5% reduction in contaminants. Second fermentation and baking time was significant for acrylamide formation in the crust, and it was possible to obtain a valid linear model to predict the contaminant level. There was no sugar depletion in the dough, and the starch remained the same in all trials. Colour parameters were good indicators of HMF and acrylamide formation. • Longer fermentation and baking times results in higher levels of acrylamide. • A linear model was obtained for the acrylamide formation in the crust. • Changes in 1st fermentation and cooking times reduce contaminants by 39%. • This is the 1st study to compare HMF/acrylamide levels in bread's crust and crumb. • The acrylamide levels are 60x greater than those recommended by the European Union.