Scholarly record
EFFECTS OF ROSEMARY EXTRACT ON BREAD QUALITY AND IT ACRYLAMIDE CONTENT
Abstract
Acrylamide (AA) is a chemical contaminant that is formed in bakery products during baking in especially for those obtained from flour with a high extraction rate. There are several ways to reduce the level of AA in bakery products, one of them being the use of antioxidants in bread making. The present study aims to analyze the effects antioxidant addition, respectively a rosemary extract one, in various levels (0.02%, 0.1% and 0.5% on wheat flour of a high extraction rate of 1250 type) to obtain bread products, in order to reduce its acrylamide content. Also rosemary extract effects on bread making quality have been analyzed. Bread quality characteristics were evaluated in terms of loaf volume, porosity, elasticity, textural characteristics, crumb microstructure, colour values and sensory characteristics. The AA levels were analyzed using a high performance liquid chromatography coupled with a diode array detector (HPLC-UV). For all the bread samples in which antioxidant were incorporated in bread recipe the bread quality was improved. The loaf volume, porosity and elasticity presented higher values compared to the control one. The CIE Lab color system measurement L and b* decreases whereas a* values for crumb and crust increases for the samples in which antioxidant were added in bread recipe. The crumb microstructure pores were more uniforms and fines. Compared to the control sample the AA levels decreases for the samples with antioxidant addition. However, no significant decreases of AA level were noticed with the increase level of antioxidant addition in bread recipe.
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