The influence of proteinaceous raw material on acrylamide formation in biscuits and possibilities to reduce it by using natural technological solutions

The aim of the research: to evaluate acrylamide content in biscuits, produced with soya flour, and to identified its changes, when for proteinaceous material is used fermentation with lactic acid bacteria. It was found, that soya flour hade influence on colour coordinates of biscuits, and correlate with use technology of fermentation. Also, soya flour hade influence on organoleptic properties of biscuits and increased the overall acceptability. Higher quantity of not fermented soya flour have negative influence on the overall acceptability of biscuits, and the lowest acceptability was found of biscuits produced with 75 g of soya flour (2.4 score). The higher content of acrylamide precursor reducing disaccharides was found in soya flour (38.00 g/kg), higher asparagine content was found in wheat flour (140.80 mg/kg). Fermentation reduced precursors of acrylamide content in soya flour. Not fermented soya flour increased acrylamide content in biscuits, fermented soya flour reduced, but the lowest content of acrylamide was found in biscuits produced without soya flor