Milling & Baking News - November 26, 2013 - 38

Washington 

Baked foods a focus of F.D.A.
guidance to reduce acrylamide intake
Continued from Page 1

chemical reaction between asparagine, an amino acid, and reducing
sugars, such as glucose and fructose, the F.D.A. said. Part of what
is known as a Maillard reaction, the
process leads to color, flavor and
aroma changes in cooked foods and
occurs when cooking, frying or baking are done at moderate to high
temperatures.
In the case of grain-based foods,
it is the presence of asparagine "in
excess" rather than reducing sugars
that is a driver of acrylamide formation, the F.D.A. said. Between different cereals, asparagine content is
highest in rye, followed by wheat,
corn and oats, and then rice.
Among approaches suggested in
the guidance for reducing acrylamide
is the replacement of ammonium bicarbonate as a leavening agent in
cookies and crackers. Citing advice
from the Snack Food Association, the

F.D.A. said using alternative leavening agents "is one of the most effective mitigation techniques in cookies
for smaller member companies, due
to reasonable costs and limited impact on quality."
Such a limited impact on quality
is not the case with all or even most
of the F.D.A. advice. For example,
the F.D.A. suggests using "asparaginase treatment" to help with acrylamide reduction but warns "dose,
contact time, dough water content,
pH and water chlorination are important considerations."
Fortification of flour with 0.3%
to 1% calcium carbonate or calcium
chloride may be effective for reducing acrylamide, but the approach
would not be practical for makers
of crackers.
Even though laboratory trials
have shown the addition will reduce
acrylamide content, "product quality has been poor," the F.D.A. said.

There's A Reason Specialty Is Our Middle Name.

At Dakota Specialty Milling our specialty is the right mix of
people, products, and services. Our first-class milling facilities are
in the heartland of America's grain belt, giving us direct access to
premium, locally grown grains. Working with customers to deliver
a consistent product mix, we are the trusted ingredient supplier for
America's leading brands of variety breads, cereals, crackers, granola,
and nutrition bars.
Dakota Specialty Milling. The specialty mill for all reasons.

www.DakotaSpecialtyMilling.com
38 / November 26, 2013 Milling & Baking News

800.426.7045

Yeast and fermentation modifications may be helpful, the F.D.A.
said.
"Modification to baking time and
temperatures can result in lower
acrylamide levels in baked foods,
breakfast cereals, crispbreads and
other cereal-based foods," the
F.D.A. said. "Another approach is
to lower baking temperature during
the final stages of cooking, when
moisture levels are low and acrylamide formation is more likely."
The guidance goes on to identify
several potential drawbacks to these
approaches, including slower production lines, lighter color, shorter
shelf life and the need for recipe
changes.
Discussing treatment of bread
with amino acids, the F.D.A. said trials have offered promising results,
including the addition to dough of
amino acids such as cysteine and
glycine.
"However, excess cysteine in
doughs can negatively affect bread
structure and flavor," the guidance
said. "Glycine also may mitigate
acrylamide when added to bread
dough or applied as a spray to the
surface of the dough prior to baking.
However, glycine in large amounts
may reduce fermentation. Also, a
glycine spray needed repeated applications and reduced acrylamide
levels only about 15%."
The cautions continued, "Researchers have not been able to
mitigate glycine's effects on color
and taste, while also meeting requirements for moisture, texture
and shelf life. Added proline and
lysine also caused unacceptably
bitter flavors."
In their advice to consumers,
the F.D.A. urged the adoption of a
healthy eating plan consistent with
the Dietary Guidelines for Americans, including an emphasis on
"fruits, vegetables, whole grains
and fat-free or low-fat milk and
milk products."
The challenges of reconciling
their acrylamide guidance with the
D.G.A. was evident in the advice
to eat whole grains since the F.D.A.
cited evidence whole wheat bread
tends to be higher in acrylamide
than white bread. The paradox was
acknowledged in the guidance.
"Reducing whole grain content
may also reduce acrylamide, but
F.D.A. does not recommend this approach given the benefits of whole
grains," the F.D.A. said. MBN
bakingbusiness.com / world-grain.com

http://www.DakotaSpecialtyMilling.com http://www.bakingbusiness.com http://www.world-grain.com

Milling & Baking News - November 26, 2013

Table of Contents for the Digital Edition of Milling & Baking News - November 26, 2013