What question did this study set out to answer?

To determine how ventilated convective heat transfer versus static conductive heat transfer influences acrylamide formation, precursor levels, and biscuit quality at various baking times.

September 27, 2021LWTOpen Access

Formation of acrylamide in biscuits during baking under different heat transfer conditions

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Authors

MSMaria Alessia SchoutenUniversity of Bologna STSilvia TappiResearch Centre for Cereal and Industrial Crops VGVirginia GlicerinaAzienda-Unita' Sanitaria Locale Di Cesena

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Implication

Experimental study reveals higher acrylamide formation in convection-baked biscuits compared to conduction, suggesting static baking preserves quality with lower chemical contaminants.

Key Points

To determine how ventilated convective heat transfer versus static conductive heat transfer influences acrylamide formation, precursor levels, and biscuit quality at various baking times.
Biscuits were baked at 175 °C for 18, 20, 22, 24, and 26 minutes in ventilated mode (forced air convection) or static mode (conduction).
Time-temperature profiles were recorded alongside measurements of acrylamide levels, precursor concentrations, and physical quality characteristics.
Ventilated baking yielded a faster temperature rise and more uniform heat distribution, resulting in higher acrylamide levels at 20 and 22 minutes than static baking.
Biscuits baked in static mode for 20 and 22 minutes achieved acceptable quality parameters while generating lower acrylamide levels.
All tested baking times and heat-transfer modes maintained acrylamide concentrations below the reference thresholds defined by Commission Regulation (EU) 2017/2158.

Cite This Study

Schouten et al. (2021) studied this question.

synapsesocial.com/papers/6a72351ef44fa9f079dfc2c9 https://doi.org/10.1016/j.lwt.2021.112541

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Implication

Experimental study reveals higher acrylamide formation in convection-baked biscuits compared to conduction, suggesting static baking preserves quality with lower chemical contaminants.

Formation of acrylamide in biscuits during baking under different heat transfer conditions

Discussion

Member takes

Implication

Key Points

Cite This Study

Formation of acrylamide in biscuits during baking under different heat transfer conditions

Discussion

Member takes

Implication

Key Points

Cite This Study

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