Effectiveness of asparaginase on reducing acrylamide formation in bakery products according to their dough type and properties

Effect of asparaginase was tested in different biscuit and cracker doughs, and wafer batter by changing pro-cessing conditions such as enzyme dosage, dough resting time and temperature, mixing speed and time, and mixing procedure of the recipe components. Acrylamide reductions achieved were 96, 80, 54% in rotary cut biscuits, crackers and wire cut cookies, respectively due to high water activity of their dough. Asparaginase did not affect surface color or spread ratio. There was a positive correlation between asparagine content and acrylamide formation except for rotary molded biscuit doughs. No significant decrease was found in rotary molded biscuits because of low water (water activity of 0.70) and high fat content. This indicated that water activity of dough is an important factor for the effectiveness of asparaginase treatment. The results suggested that water activity value exceeding 0.75 is needed in the dough to effectively reduce asparagine, so acrylamide in bakery products.

Automated summary

The effect of asparaginase on different types of biscuit dough was investigated, and it was found that by adjusting processing conditions, the acrylamide content in the dough could be significantly reduced. The water activity value of the dough plays an important role in the effectiveness of asparaginase treatment.