Studies On The Acrylamide In Chinese Fried Twisted Dough-rolls

The influence of processing conditions (frying temperature, frying time and dough pH), ingredients (yeast, NaCl and oil oxidation) and additives (Antioxidant of bamboo leaves-AOB, Extracts of green tea-EGT,L-ascorbic acid,Glycine and Cysteine) on the acrylamide formation in Chinese fried twisted dough-rolls, a famous traditional Chinese breakfast were investigated; at the same time, in order to find the possible mechanism of the reduction of acrylamide,we also detemine the asparagine and reducing sugar content of the dough before frying.First, the processing conditions on the formation of acrylamide and color represented by the parameter L a b were analysis by response surface methodology (RSM).Results of RSM study showed that the frying temperature(P<0.01) and time(P<0.05) had a notable impact on the formation of acrylamide and color. The pH of doughs also had a significant effect (P<0.05)on the amount of acrylamide resulting in the products. Changes in the acrylamide and the paramerer L a b showed that the acrylamde had a positive correlation with the the redness parameter a and yellowness b, and had a negative correlation with the luminance L.The results revealed that color may be a reliable indicate of acrylamide leves in fried twisted dough-rolls.Second, the addition of different levels of yeast ranging from 0.1% to 1.2% to the traditional formulation was examined on the optimum processing conditions. We found that dough with the addition of 0.8%(w/w) yeast fermented for 80 min could significantly reduce the amount of acrylamide formed in the fried twisted dough-rolls by 71%. The possible mechanism of yeast fermentation on the reduction of acrylamide content is also discussed.As the addition of NaCl were increased from 0.5%(w/w) to 3.0%(w/w), the acrylamide content were decreaseed initially then increased, and reached a lowest level when the NaCl addition was at 1.5%(w/w).During the continous and intermittent frying , when prolong the heating time,the peroxide value of the oil were increased, the results showed no obvious effect between acrylamide formulation and oil oxidation.The addition of AOB and EGT were both at the level from 0.005g/kg to 2.5g/kg, condsidering the sensory quality, we found the optimun level was around 0.1%. L-ascorbic acid had no sigficant effect on the formation of acrylamide.The acrylamide content in fried twisted dough-rolls gradually decreased when the addition of glycine level increased from 0.2g/100g·flour to 1.0g/100g·flour, and the inhibititory rate increased from 13.7% to 54.6%,Considering the sensory quality,the optimum addition of glycine was at 0.6 g/100g·flour level.When the L-cysteine concentration changed from 0.002g/100g to 0.25g/100g, the acrylamide inhibitory rate increased from 24.6% to 38.8%. However, it should be taken into consideration that cysteine may also affect dough rheology and sensorial properties at elevated dosages which limited its application in food stuffs.