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

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.