INVESTIGATION OF REPLACING WHEAT FLOUR WITH OAT FLOUR ON ACRYLAMIDE CONTENT OF BREAD

Background and Aim: Bread is one of the most widely used carbohydrates sources in the world which its safety is very important for the consumer. Acrylamide, as a probable carcinogen, produces from the reaction between reducing sugars and the amino group of free L-asparagine during baking. On the other hand, the replacement of wheat flour with flour of other cereals such as oat has been considered due to its nutritional properties. So the aim of this study was the evaluation of acrylamide content in oat bread.Methods: To improve nutritional value of bread, oat flour (10, 20, 30% w/w) mixed with wheat flour and bread was made in both unfermented and lactic fermented form. Chemical composition of wheat and oat flour determined according to AOAC. Acrylamide is measured by gaseous chromatography with ion indicator. Physicochemical and sensory properties of bread are determined.Results: Asparagine content of oat flout was significantly higher than wheat flour, so the highest and least acrylamide was measured in oat and wheat bread, respectively. Acrylamide content in unfermented wheat bread and all fermented mixed wheat-oat bread did not have significantly difference (p≤ 0.05). The most desirable sensory properties and nutritional value was observed in 20% w/w wheat-oat and whole oat bread, respectively.Conclusion: Higher levels of dietary fiber and β-glucans in the wheat-oat bread were positively evaluated and the higher acrylamide level, observed in oat flour, was reduced by lactic fermentation. Therefore, fermented wheat-oat bread can be a suitable substitute for most commonly used wheat breads with a higher nutritional value and less acrylamide levels.

Keywords:

Oat bread , Acrylamide , Lactic fermentation , Nutritional value