Strategies to mitigate acrylamide development in bakery products: Effect of asparagine content in flour and tartaric acid addition in biscuit formulation

Abstract

This paper explores strategies to mitigate acrylamide formation in bakery goods, with a focus on using tartaric acid as an acid neutralizer in biscuit recipes. Initial analyses involved screening the asparagine content in various flours, aiming to encompass a wide range of samples, including those that presented substantial challenges. Subsequently, experimental biscuits were produced with various treatments (tartaric acid addition, steam release during baking, and both steam/acid). Results showed a correlation between asparagine content in flours and acrylamide formation. Tartaric acid was remarkably effective, achieving a 57%–87% reduction in acrylamide production. Colorimetric measurements assessment demonstrated that tartaric acid treatment reduced browning, while the aw (<0.15) was not affected even using steam during cooking. Sensory analysis indicated slight sour taste in acid-treated biscuits, but overall acceptability remained high. Texture analysis revealed improved friability, crucial for preventing oral mucosal lesion, especially in children's products. PCA highlighted the impact of treatments on variables like acrylamide content, color, water activity, and sensory attributes. The study suggests that using tartaric acid as a neutralizing agent is a solid strategy to mitigate acrylamide without compromising sensory qualities in biscuits. Further research will include exploring other acids, optimal dosage, and variations in flour composition.