Effect of cross-linked wheat starch on acrylamide and physical properties of Sangak bread

One of harmful compounds formed during food processing is acrylamide that threat human health. During the preparation of Sangak bread that is one of the most important nutrients valuable there is a risk of acrylamide. Starch has an important role in the texture of many food products, and chemical modification is a main way to increase its use in food. This study aimed to investigate the effect of cross-linked wheat starch on bread quality and reducing acrylamide. For this purpose, wheat starch with different percentages of Phosphorus Oxy Chloride (POCl3, 0.3, 0.5, 0.7) has cross linked and was added to flour 5 and 10 percent. Farinograph properties, texture analysis and color of bread during storage amount of acrylamide were determined. Cross-linked wheat starch (0.7% of POCl3) had the least amount of acrylamide in bread at 5% modified starch level. However, hardness of previous bread sample increased and showed a darker color than others. Above results demonstrated that cross-linked starch reduced water absorption and dough stability and increased development time of flour.