The Influence of Processing conditions on the Formation of Acrylamide in Wheat Flour
Date Issued
2005
Date
2005
Author(s)
Su, Lin-Kai
DOI
zh-TW
Abstract
Acrylamide, a probable human carcinogen, has been found in various foods, particularly food by high temperature process. The mechanism of the formatting of acrylamide has not been well understood yet. A lot of food scientists have devoted to reduce the acrylamide content in food. This study has attempted to investigate the formation of acrylamide in wheat flour after being peocessed at various conditions. In this study, the acrylamide content was determined from non-detected to 995 mg/kg. High temperature (190℃) resulted in more acrylamide. Statistically temperature was recognized as the major factor affecting the formation of acrylamide. The second order of temperature also significantly affected the formation of acrylamide. Addition of sodium bicarbonate resulted in the formation of acrylamide. Without sodium bicarbonate, the selected processing condition did not yield acrylamide. As the addition level was 7 mg/g, the formation of acrylamide was initiated. The more sodium bicarbonate added, the more acrylamide was formed.
Subjects
丙烯醯胺, 麵粉, 碳酸氫鈉
acrylamide, wheat flour, sodium bicarbonate
Type
thesis
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