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Amino acids may reduce the formation of acrylamide


Researchers in the U.K. have found that an amino acid in wheat flour, called proline, may reduce the formation of acrylamide by 80 per cent, reports WorldBakers.com.

The researchers, who are from the University of Leeds, University of Northumbria at Newcastle, and the University of Reading, published their findings in the Journal of Agricultural and Food Chemistry.

Amino acid may boost flavour in bakery products

What’s also interesting about the findings is that the amino acid is the starting point for key aroma compounds in bakery and may also boost the flavour profile of bakery products.

The WorldBakers.com story also reports that the researchers found in addition to proline, the amino acid tryptophan also cut the formation of acrylamide by 80 per cent, while cysteine and glycine also reduced formation of acrylamide by about 50 per cent.

The study found that proline is present at significant levels in both wheat and rye flour and has been identified as a potent precursor of roasted bread aromas such as 2-acetyl-l-pyrroline and 2-acetyltetrahydropyridine.


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