Investigation of Effective Factors on the Formation of Acrylamide and Benzo(a)Pyrene in the Baking Process of Different Bread types (Traditional, Semi-industrial and Industrial)

Bread as staple of the Iranian may be contaminated by a variety of contaminants such as benzo(a)pyrene and acrylamide. Acrylamide and benzo(a)pyrene are classified as group 2A and group 1 carcinogens, respectively. Therefore, due to the high consumption of bread in our country and the carcinogenic effects of these toxic substances, the effective factors on the formation of these compounds in the process of bread baking were investigated. In this study benzo(a)pyrene and acrylamide were determined in 126 samples of traditional Sangak bread, semi-industrial Sangak bread and industrial bread collected from Tehran and Shiraz cities in IR Iran, then the effect of various parameters on bread contamination with acrylamide and benzo(a)pyrene as well as the relationship between the amount of benzo(a)pyrene and acrylamide in bread were investigated. The results showed that there was a significant difference between the concentration of acrylamide in the different types of bread examined (P<0.001) and between the concentration of benzo(a)pyrene in traditional Sangak breads and industrial breads (P<0.05). On the other hand, there is a significant correlation between temperature and the concentration of benzo(a)pyrene in Shiraz semi-industrial Sangak breads (P<0.05). Also, a significant linear correlation was observed between acrylamide and benzo(a)pyrene concentrations in Tehran traditional Sangak bread samples. This study showed that, reducing the temperature and using the proper baking method could be important factors in reducing acrylamide and benzo(a)pyrene fromation in bread samples.