Using Capillary Electrophoresis to Determine Acrylamide in Bakery Products

DOI

10.2991/agrosmart-18.2018.99How to use a DOI?

Keywords

bakery products, acrylamide, capillary electrophoresis, sea-buckthorn powder

Abstract

The work objective is to identify the content of acrylamide in bakery products through capillary electrophoresis. For identification, we used the "Kapel 105-M" capillary electrophoresis system with spectrophotometric detection. The study was targeted at bakery products made of top-grade wheat flour by traditional formulations (without additives) with sea-buckthorn powder added in the quantities of 5.0 and 10.0%. Acrylamide was identified in the crust, in the layer under the crust and in the crumb of the products immediately after baking and after 24 hours of storage. Adding the sea-buckthorn powder in the amount of 5% into the bakery formulation decreases the acrylamide content in the crust and in the layer under the crust, and increasing its amount up to 10% causes formation of acrylamide with the maximum amount in the crust. In the course of storage of bakery products during 24 hours, the amount of acrylamide in bakery of traditional formulation with sea-buckthorn powder additives decreases, especially in the crust and crumb.

Copyright

© 2018, the Authors. Published by Atlantis Press.

Open Access

This is an open access article distributed under the CC BY-NC license (http://creativecommons.org/licenses/by-nc/4.0/).

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TY  - CONF
AU  - I.V. Kruchina-Bogdanov
AU  - L.P. Nilova
AU  - S.M. Malyutenkova
AU  - N.V. Naumenko
PY  - 2018/12
DA  - 2018/12
TI  - Using Capillary Electrophoresis to Determine Acrylamide in Bakery Products
BT  - International scientific and practical conference "AgroSMART - Smart solutions for agriculture" (AgroSMART 2018)
PB  - Atlantis Press
SP  - 528
EP  - 533
SN  - 2352-5401
UR  - https://doi.org/10.2991/agrosmart-18.2018.99
DO  - 10.2991/agrosmart-18.2018.99
ID  - Kruchina-Bogdanov2018/12
ER  -