Acrylamides in bakery products

Potrošnja pekarskih proizvoda vrlo je velika te značajno pridonosi dnevnom unosu potencijalno kancerogenog spoja akrilamida u organizam. Akrilamid se u pekarskim proizvodima stvara tijekom toplinskog procesa kao posljedica Maillard-ovih reakcija između reducirajućih šećera i aminokiseline asparagina pri temperaturama iznad 120°C. Cilj ovog završnog rada je prema dostupnoj literaturi proučiti mehanizam nastajanja akrilamida u određenim pekarskim proizvodima, čimbenike koji utječu na njegovo stvaranje, unos i djelovanje u organizmu, kao i mogućnosti reduciranja njegova sadržaja u gotovom proizvodu. Prema objavljenim rezultatima znanstvenih istraživanja moguće je smanjiti količinu nastalog akrilamida u pekarskim proizvodima uz zadržavanje njihovih poželjnih senzorskih svojstava.Bakery products are widely consumed; therefore these products significantly contribute to the total daily intake of potential carcinogen compound – acrylamide. Acrylamide is formed in bakery products during thermal process as a consequence of the Maillard reactions where reducing sugars react with asparagine amino acid at temperatures above 120°C. Based on published literature data, the aim of this bachelor thesis is to study formation mechanism of acrylamide in bakery products, factors involved in his formation, dietary exposure as well as possibilities to reduce its content in final product. According to the published results of scientific researches it is possible to reduce the acrylamide content in bakery products whilst retaining their desirable sensory properties