Interaction of dough preparation method, green tea extract and baking temperature on the quality of rye bread and acrylamide content

The aim of the study was to determine the impact of three factors: dough preparation method (direct and indirect), green tea extract (GTE) addition (0.1% and 0.5% on flour basis) and baking temperature (230 and 260 degrees C) on rye bread quality and acrylamide (AA) content. All factors and their interaction had significant influence on quality parameters of dough and bread. pH of dough prepared by direct method was higher. Addition of GTE increased dough TTA, porosity and bread volume and decreased hardness of bread crumb. Breads prepared by indirect method had darker color of crust, which may be due to the higher amount of Maillard reaction products. Acrylamide formation in breads prepared from dough acidified by lactic acid (direct method) was 3.5 times lower than in breads from dough fermented by starter cultures (indirect method). Effect of GTE seemed to be unclear, because in breads made by direct method AA formation was not significantly different, however, in fermented sourdoughs content of this harmful component increased. All of the samples baked in lower temperature (230 degrees C) contained in average 25% less AA than baked in 260 degrees C.

Automated summary

The study aimed to determine the impact of dough preparation method, green tea extract addition, and baking temperature on rye bread quality and acrylamide content. Factors such as dough pH, GTE addition, and baking method all influenced the quality of the bread, with indirect dough preparation resulting in darker crust color and lower acrylamide formation. Lower baking temperature also led to a decrease in acrylamide content in the final bread products.