Determining the Effect of Calcium Cations on Acrylamide Formation in Cooked Wheat Products Using a Model System

A model system was used to cook wheat flour and water dough pieces in sealed pressure tubes under controlled pH conditions and with various additives in the recipe water to determine acrylamide (AA) formation and elimination. The potential effectiveness of calcium as CaCl(2) or CaCO(3) salts to reduce the formation of AA in wheat based food products was assessed. Since the divalent Ca(2+) was capable of inducing significant pH reduction in the dough, and pH lowering is known to reduce AA formation, it was necessary in some cases to adjust the pH before cooking or use a pH matched control. For comparison, the effect of NaCl on AA formation was also determined. It was found that AA reduction up to 36% was obtained by adding CaCl(2) to the recipe water at a 0.04 M concentration, compared to 23% for 0.04 M NaCl, and there was no reduction when CaCO(3) was added to simulate a calcium enriched flour.