Suppressed Acrylamide Formation during Baking in Yeast-Leavened Bread Based on added Asparaginase, Baking Time and Temperature Using Response Surface Methodology

<p class="Abstract"><a href="/public/journals/52/1-Alemzadeh.png" target="_self"><img src="/public/site/images/mmoslemi/1-Alemzadeh-Small.png" alt="" /></a></p><p class="Abstract"> </p><p class="Default"><strong>Background and Objective: </strong>Acrylamide as a toxic substance for human beings is produced by Maillard reaction at high temperatures. In this research, this reaction can be inhibited based on using aspariganse enzyme, controlling the cooking time and temperature during baking in yeast-leavened bread.</p><p class="Default"><strong>Material and Methods: </strong>In this study, a response surface methodology 5-level-3-factor central composite design was applied to study the effects of asparaginase (300-900 U Kg-1 of flour), baking temperature (230-280°C) and baking time (13-16 min) on acrylamide formation in yeast-leavened wheat bread.</p><p class="Default"><strong>Results and Conclusion: </strong>Added asparaginase showed a reducing effect on acrylamide formation (p≤0.0001). Baking temperature significantly increased the acrylamide content in bread (p≤0.0001). A strong correlation was found between the baking temperature and acrylamide formation. Baking time and its interaction with asparaginase had a low but significant reducing effect on acrylamide content in bread (p≤0.0001). Three parameters of the cooking temperature and time as well as enzyme concentration have been optimized using response surface methodology, their values obtained 245.71°C, 14.55 min and 752.15 U Kg-1, respectively. Enzymatic process could be suggested as a safe and convenient method for preventing acrylamide formation in bread making.</p><p class="Abstract"><strong>Conflict of interest: </strong>The authors declare no conflict of interest.