Investigation of the Effective Factors in the Formation and Reduction Acrylamide Levels in Bread

The formation of acrylamide monomers in cereal products at temperatures higher than 120°C is a major global health and safety problem in food hygiene first discovered by the University of Stockholm in Sweden. Acrylamide is a carcinogen that causes gene mutation and damages the immune and nervous systems and is therefore a major health concern for humans. No safe limits of consumption that do not cause cancer have yet been determined for acrylamide, as the compound is carcinogenic even at low concentrations, and is 100 times more dangerous to humans than the other known toxins present in the environment. Bread is a main source for the human intake of high levels of acrylamide. In Iran, the rate of the formation of acrylamide and its intake through bread are very concerning. The free asparagine present in wheat become the main acrylamide formation agents in acting through the Maillard reaction. The present study was conducted to investigate the measures through which acrylamide levels can be reduced in bread.