Chemistry Reference
In-Depth Information
500
400
300
15 min
30 min
200
100
0
Control
105
210
525
1050
ASNU/kg flour
Fig. 4.3
Acrylamide level in semisweet biscuits as a function of asparaginase dosage (105-1050 ASNU
kg
−1
flour) and dough resting times (15 and 30 min at 40
◦
C).
while focusing on the influence of processing conditions such as temperature, holding time,
combination with other enzymes and water content.
4.4.1.1
Semisweet biscuits
Semisweet biscuits were used as a standard recipe from the hard biscuit range to obtain proof
of concept for acrylamide reduction using asparaginase from
A. oryzae
. The biscuits were
prepared on laboratory scale with variations in dough holding times and enzyme dosages.
48
Results are shown in Fig. 4.3 and images of the final biscuits in Fig. 4.4.
The differences in the control values are caused by experimental variation during process-
ing and baking and analytical variations rather than the different holding times. It is not likely
(a)
(b)
Fig. 4.4
(a) Semisweet biscuit prepared in lab bakery: control, no asparaginase addition. (b) Semisweet
biscuit prepared in lab bakery: asparaginase treated.
