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Factors Influencing Acrylamide Formation in Gingerbread

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Chemistry and Safety of Acrylamide in Food

Part of the book series: Advances in Experimental Medicine and Biology ((AEMB,volume 561))

Abstract

The influence of ingredients, additives, and process conditions on the acrylamide formation in gingerbread was investigated. The sources for reducing sugars and free asparagine were identified and the effect of different baking agents on the acrylamide formation was evaluated. Ammonium hydrogencarbonate strongly enhanced the acrylamide formation, but its N-atom was not incorporated into acrylamide, nor did acrylic acid form acrylamide in gingerbread. Acrylamide concentration and browning intensity increased both with baking time and correlated with each other. The use of sodium hydrogencarbonate as baking agent reduced the acrylamide concentration by more than 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 moderate amounts of organic acids. A significant reduction of the acrylamide content in gingerbread can be achieved by using sodium hydrogencarbonate as baking agent, minimizing free asparagine, and avoiding prolonged baking.

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Author information

Authors and Affiliations

  1. Institute of Food Science and Nutrition, Swiss Federal Institute of Technology (ETH), ETH-Zentrum, CH-8092, Zurich, Switzerland

    Thomas M. Amrein, Barbara Schönbächler, Felix Escher & Renato Amadò

Authors
  1. Thomas M. Amrein
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  2. Barbara Schönbächler
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  3. Felix Escher
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  4. Renato Amadò
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Editor information

Editors and Affiliations

  1. Agricultural Research Service, USDA, Albany, California

    Mendel Friedman

  2. University of Reading, Reading, UK

    Don Mottram

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Amrein, T.M., Schönbächler, B., Escher, F., Amadò, R. (2005). Factors Influencing Acrylamide Formation in Gingerbread. In: Friedman, M., Mottram, D. (eds) Chemistry and Safety of Acrylamide in Food. Advances in Experimental Medicine and Biology, vol 561. Springer, Boston, MA. https://doi.org/10.1007/0-387-24980-X_33

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