Abstract: Effects of the technological factors of frying temperature, frying time and dough pH on the formation of acrylamide in the processing of fried twisted dough-roll, a famous traditional Chinese breakfast were analyzed using response surface methodology. The results obtained showed that the frying temperature and time had a notable impact on the formation of acrylamide. The pH of doughs also had a significant effect on the amount of acrylamide resulting in the products. It was demonstrated that lowering the frying temperature to 175℃, prolonging the frying time to 86 seconds, and adjusting the dough pH to 6.0 with citric acid could reduce the acrylamide content by 71% in the finished products. The addition of different levels of yeast ranging from 0.1% to 1.2% to the traditional formulation was examined. Study found that dough with the addition of 0.8% yeast fermented for one hour could significantly reduce the amount of acrylamide formed in the fried twisted dough-roll by 66.7%. The possible mechanism of yeast fermentation on the reduction of acrylamide content is also discussed.

Key words: fried twisted dough-roll, acrylamide, technological factors, yeast fermentation