Abstract:

This paper presents a way to reduce acrylamide contents in dried bun slice by improving the baking condition
and adding food additives. The results demonstrated that the acrylamide level was reduced by 10.9% by baking at higher
temperature (230 ℃) than at lower temperature (190 ℃). A decrease of 31.7% was observed when the moisture content
in fresh bun was reduced from 41.7% to 9.6%, while the addition of 1.0% calcium sulfate and 0.04% tea polyphenols to
fresh bun led to a decrease of 56.5%. The acrylamide content of dried bun slice was decreased from 177.2 to 46.8 μg/g by
improving the baking condition and simultaneously adding food additives, indicating a reduction of 73.5%. Therefore, the
generation of acrylamide in dried bun slice could be effectively inhibited by high-temperature short-time baking, reduced
moisture content of fresh bun and addition of food additives to fresh bun.

Key words: dried bun slice, acrylamide, baking, food additives