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Acrylamide in Gingerbread:  Critical Factors for Formation and Possible Ways for Reduction

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Institute of Food Science and Nutrition, Swiss Federal Institute of Technology (ETH), Zurich, Switzerland
Cite this: J. Agric. Food Chem. 2004, 52, 13, 4282–4288
Publication Date (Web):May 27, 2004
https://doi.org/10.1021/jf049648b
Copyright © 2004 American Chemical Society
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    Abstract

    The influence of ingredients, additives, and process conditions on acrylamide formation in gingerbread was investigated. The sources for reducing sugars and free asparagine were identified, and the effect of different baking agents on acrylamide formation was evaluated. Ammonium hydrogencarbonate strongly enhanced acrylamide formation, but its N atom was not incorporated into acrylamide, nor did acrylic acid form acrylamide in gingerbread. Acrylamide concentration and browning intensity both increased with baking time and correlated with each other. The use of sodium hydrogencarbonate as baking agent reduced the acrylamide concentration by >60%. Free asparagine was a limiting factor for acrylamide formation, but the acrylamide content could also be lowered by replacing reducing sugars with sucrose or by adding organic acids. It is concluded that a significant reduction of acrylamide in gingerbread can be achieved by using sodium hydrogencarbonate as baking agent, minimizing free asparagine, and avoiding prolonged baking.

    Keywords: Acrylamide; gingerbread; free asparagine; reducing sugars; baking agent; ammonium hydrogencarbonate; sodium hydrogencarbonate; citric acid; asparaginase

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     Corresponding authorr (fax +41 1 632 11 23; e-mail renato.amado@ ilw.agrl.ethz.ch).

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