{"id":234007,"date":"2025-11-18T15:46:40","date_gmt":"2025-11-18T14:46:40","guid":{"rendered":"https:\/\/www.alimentibevande.it\/sponsored-contents\/riduzione-della-concentrazione-di-acrilammide-nel-pane-mediante-lutilizzo-di-enzimi\/"},"modified":"2026-02-16T10:20:16","modified_gmt":"2026-02-16T09:20:16","slug":"acrylamide-reducing-its-concentration-in-bread","status":"publish","type":"post","link":"https:\/\/www.alimentibevande.it\/en\/scientific-studies\/acrylamide-reducing-its-concentration-in-bread\/","title":{"rendered":"Acrylamide, reducing its concentration in bread"},"content":{"rendered":"\n<figure class=\"wp-block-image alignright is-resized\"><img decoding=\"async\" src=\"https:\/\/static.tecnichenuove.it\/macchinealimentari\/2025\/11\/PASTA_shu_2225049591_01_26-scaled.jpg\" alt=\"\" class=\"wp-image-29461\" style=\"width:532px;height:auto\"\/><\/figure>\n\n\n\n<p><strong>Acrylamide <\/strong>is a toxic substance formed during high-temperature cooking (&gt;120\u00b0C) as a product of the Maillard reaction. Reducing its presence in baked goods represents one of the most complex challenges for this industry.<\/p>\n\n\n\n<p>In this context, the aim of a <strong>recent study<\/strong> conducted by a group of Italian researchers (Calabrese et al., 2024) was to evaluate the effectiveness of the application of the <strong>enzyme asparaginase<\/strong> in mitigating acrylamide formation in <strong>bread<\/strong>. This enzyme catalyzes the hydrolytic cleavage of asparagine, a precursor to the toxin, into aspartic acid and ammonia, thus reducing its formation.<\/p>\n\n\n\n<p>Specifically, samples were prepared with different dosages of asparaginase (<strong>150 <\/strong>and <strong>300 U\/kg of flour<\/strong>) and baked under standard conditions (260\u00b0C for 40 min). The <strong>results <\/strong>demonstrate that the enzymatic treatments are able <strong>to reduce<\/strong> the <strong>acrylamide <\/strong>content by <strong>61%<\/strong> and <strong>78%<\/strong>, respectively, in bread treated at 150 and 300 U\/kg, without affecting quality parameters such as product color.<\/p>\n\n\n\n<p>However, further studies are needed to fully evaluate the impact of this technology on the nutritional and organoleptic properties of the product, as well as to optimize the processing conditions to maximize the benefits of acrylamide reduction, without compromising the quality of the bread.<\/p>\n\n\n\n<p><\/p>\n\n\n\n<hr class=\"wp-block-separator has-alpha-channel-opacity\"\/>\n\n\n\n<p>&nbsp;<\/p>\n\n\n\n<p><strong>Riferimenti bibliografici: <\/strong>Calabrese et al. <em>LWT<\/em>. Food Science and Technology, 209, 2024, 116770.<\/p>\n\n\n\n<p><\/p>\n","protected":false},"excerpt":{"rendered":"<p>A recent study evaluated the effectiveness of asparaginase in mitigating the formation of this toxic substance<\/p>\n","protected":false},"author":3806,"featured_media":234008,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[20580],"tags":[20824,20617],"tipologia":[],"coauthors":[17168],"class_list":["post-234007","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-scientific-studies","tag-acrylamide","tag-macchine-alimentari"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.2 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Acrylamide, reducing its concentration in bread - Alimentibevande.it<\/title>\n<meta name=\"description\" content=\"A recent study evaluated the 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