Technology processing strategies to reduce the Acrylamide formation in wheat-based bakery products and future prospects: A review.

Veeranna, H. and Aashitosh, A. Inamdar (2024) Technology processing strategies to reduce the Acrylamide formation in wheat-based bakery products and future prospects: A review. Food Control, 162. p. 110437.

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Abstract

Background: Acrylamide (AA) is a hazardous chemical in various foods, including wheat-based products consumed globally. As AA has been linked to toxicity, reducing its levels in bread and other popular foods is crucial for risk management and safeguarding human health. Recent advancements in science and technology present an opportunity to collaborate and test novel ideas to address this issue on an industrial scale. Developing new concepts and mitigation processes for reducing AA concentration is necessary for food sectors. Scope and approach: Previous research has explored strategies such as thermal processing, additives, and ingredient replacements to control AA formation in baked products. However, these approaches have resulted in nutritional and sensory changes in the final products. This review paper proposes a new concept for reducing AA levels in wheat products by implementing milling processing interventions during flour production. Techniques like milling intervention, flour fraction selection and blending, hybrid techniques, and particle size distribution adjustment can be explored to minimize AA formation while maintaining the nutritional, physical, and sensory qualities of baked/fried foods. This method can be implemented on a large scale in the wheat milling and baking industries. Key findings and conclusions: This report indicates that milling intervention strategies offer significant advantages over previous methods. This approach provides insights into processing applications that can be used to develop specialty flours specifically designed to minimize AA formation during further product processing. Developed specialty flours can contribute to lower AA levels in various baking/frying product industries.

Item Type:	Article
Uncontrolled Keywords:	Acrylamide Bakery products Milling Reduction strategies Toxicity Wheat
Subjects:	600 Technology > 01 Medical sciences > 17 Toxicology 600 Technology > 08 Food technology > 26 Bakery products
Divisions:	Flour Milling Bakery and Confectionary Technology
Depositing User:	Food Sci. & Technol. Information Services
Date Deposited:	08 Nov 2024 08:21
Last Modified:	08 Nov 2024 08:21
URI:	http://ir.cftri.res.in/id/eprint/18432

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