Journal of Food Quality ISSN 1745-4557

EFFECT OF SODIUM METABISULFITE ADDITION AND BAKING

TEMPERATURE ON MAILLARD REACTION IN BREAD jfq_439 144..151

MUSTAFA ERBAS1, HANIFE SEKERCI, SULTAN ARSLAN and A. NUR DURAK

Department of Food Engineering, Faculty of Engineering, Akdeniz University, Antalya 07070, Turkey

1
Corresponding author. TEL:
+90-242-3106575; FAX: +90-242-2274564;
EMAIL: erbas@akdeniz.edu.tr
Received for Publication March 1, 2011
Accepted for Publication November 29, 2011
doi:10.1111/j.1745-4557.2012.00439.x
ABSTRACT
In this study, the effect of sodium metabisulfite (SMBS) doses (0, 25, 50, 100 mg/kg
dough) and baking temperatures (200, 230 and 250C) on the physical, chemical and
sensory properties of bread were researched to reduce 5-hydroxymethyl-2-furfural
(HMF) and acrylamide contents. HMF and acrylamide contents of bread crust were
decreased significantly by increasing SMBS dose and decreasing baking temperature.
The HMF (137.29 mg/kg) and acrylamide (671.44 mg/kg) contents of bread crust
were decreased by 33 and 67%, respectively by addition of 100 mg/kg SMBS. The
maltol content of bread crusts were significantly affected by baking temperature, and
were 7.19, 10.23 and 22.69 mg/kg in breads baked at 200, 230 and 250C, respectively.
No HMF, acrylamide and maltol were detected in the bread crumb. The sulfur
dioxide content of the crust and crumb of control bread was 6.99 and 10.69 mg/kg,
and increased by 49 and 59%, respectively at 100 mg/kg SMBS dose. All breads were
evaluated as acceptable by a sensory panel.

PRACTICAL APPLICATIONS
Since Maillard reaction products such as acrylamide and 5-hydroxymethyl-2-
furfural (HMF) are known as toxic compounds, mitigation of these compounds
is important subject for health and nutrition. There is not an efficient method to
prevent the formation of acrylamide and HMF in bread crusts comparison with
potato crisps. The purpose of this research is to slow down Maillard reaction by addi-
tion of sodium metabisulfite in bread-making process. As a result of this research,
acrylamide and HMF content of bread crusts decreased by 33 and 67%, respectively
with acceptable sensory evaluation.

between amino acids and reducing sugars, rather than cara-

INTRODUCTION
Bread is a staple food baked at high temperatures after prepar-
ing dough consisting of flour, water, salt, yeast and additional
ingredients dependent upon people’s cultures. Bread is firmly
related to daily life and health of people because it is con-
sumed at a high rate everyday.
The crust and crumb of bread are differently affected by the
high temperatures during the baking processes. While the
crumb is isolated by the crust at low temperature and high
water activity (Aw), the crust is exposed to more than 100C
temperature at low Aw. The crispy crust of bread is formed late
in baking, and together with surface color is an important
quality factor for consumers. The brown color of the crust
arises from the Maillard reaction, a series of reactions
melization (Erbas 2006; Mondal and Datta 2008).
The Maillard reaction is a very interesting and a complex
chemical phenomena, which is important for the formation
of color and aroma in the bread crust but is also associated
with the formation of some toxic compounds such as
5-hydroxymethyl-2-furfural (HMF) and acrylamide, which is
announced as potentially carcinogenic to humans (IARC
1994; Gerrard 2006).
HMF and acrylamide could be regarded as the most impor-
tant heat-induced contaminants occurring in bread and
bakery products. HMF has been recently shown to be con-
verted in vivo to 5-sulfoxymethylfurfural, which is a genotoxic
compound (Capuano and Fogliano 2011). The consultation
of World Health Organization and Food and Agriculture

144 Journal of Food Quality 35 (2012) 144–151 © 2012 Wiley Periodicals, Inc.
M. ERBAS ET AL.
Organization of the United Nations concluded that the no
observed adverse effect level or acrylamide neuropathy is
0.5 mg/kg body weight/day. Unfortunately, there has not been
an established safe dietary limit of acrylamide as it pertains to
cause cancer. Average intakes for the general population were
estimated to be in the range of 0.3–0.8 mg of acrylamide
intake per kilogram of body weight per day (WHO 2002). In
another study, the acrylamide intake ranges from 0.3 to
0.6 mg/kg body weight/day for adults while it ranges from 0.4
to 0.6 mg/kg body weight/day for children and adolescents
(Claus et al. 2008a).
Although the highest levels of acrylamide have been
detected in the crust of the bread, bakery goods, bread and
rolls have relatively low values; whereas, the crumb contains
almost no acrylamide. Even so, 20% of human exposure to
acrylamide is from baking products and bread due to their
high consumption on a regular basis (Keramat et al. 2011). In
a research study, it was determined that the content of acryla-
mide in 22 different breads ranges between 10 and 85 mg/kg
with the average of 38 mg/kg (Ölmez et al. 2008). Bread is
also one of the most important contributors to dietary HMF
intake, and HMF content of bread ranges between 3.4 and
68.8 mg/kg (Capuano and Fogliano 2011). Therefore, HMF
and acrylamide levels in foodstuffs, especially in bakery prod-
ucts because of their high consumption, should be as low as
reasonably achievable (ALARA principle). Hence, the objec-
tive of many research studies is to minimize the level of acry-
lamide content in bread and bakery products.
The major pathway for HMF and acrylamide formation in
foods is via the Maillard reaction with different intermediates
being involved (Mustafa et al. 2009). Acrylamide is found
in many different products, particularly in starch-like cereal
products processed at high temperatures. The main precur-
sors for acrylamide formation in foods are free amino acids,
especially asparagine (Claus et al. 2008a). In addition, acryla-
mide is produced by some intermediates such as, carbonyl
compounds occurring during Maillard reaction, and amino
groups.
Recently, research has been conducted to reduce acryla-
mide formation, since it is carcinogenic. Several strategies for
reducing acrylamide content of bread crust have been pro-
posed, such as optimizing baking temperature and moisture
profile, using low content of asparagine and reducing sugars,
extensive yeast fermentation and adding asparaginase (Fre-
driksson et al. 2004; Surdyk et al. 2004; Ahrne et al. 2007;
Mondal and Datta 2008; Mustafa et al. 2009).
To our knowledge, no research has been carried out on
the effect of sodium metabisulfite (SMBS) on acrylamide
formation of bread crust. Sulfur has more nucleophilic
properties to bind to carbonyl groups than nitrogen (Isaac
et al. 2006). In this way, Maillard reaction can be slowed
down, and HMF and acrylamide content of products can be
reduced.
Journal of Food Quality 35 (2012) 144–151 © 2012 Wiley Periodicals, Inc.
REDUCING ACRYLAMIDE CONTENT OF BREAD CRUST
Sulfites had been accepted as a safe additive (generally rec-
ognized as safe) until its allergenic reaction was observed in
sensitive people. Usage of sulfites in normal conditions is
not a problem for consumers because it has no teratogenic,
mutagenic and carcinogenic effects, but it can be allergenic
for some sulfite-sensitive people (Grotheer et al. 2008). The
maximum level of sulfite is changeable for different products,
such as crustaceous 50 mg/kg, meat products 450 mg/kg, dry
biscuit between 30 and 50 mg/kg, vegetables between 50 and
2000 mg/kg and beverages between 20 and 2,000 mg/kg (EC
1995, 2006; Ruiz-Capillas and Jiménez-Colmenero 2009).
Addition of sulfites can be an efficient method by decreasing
the rate of Maillard reactions to prevent the formation of HMF
and acrylamide, in spite of the mentioned-allergic effects of
sulfites on health.Therefore,the aim of the present study was to
investigate the effect of different SMBS doses and baking tem-
peratures on the physical, chemical and sensorial properties of
bread in order to reduce acrylamide and HMF contents.
MATERIALS AND METHODS
Materials
Wheat flour, Baker’s yeast (Saccharomyces cerevisiae, press
form), water and salt were purchased from well-known local
markets in Antalya, Turkey. All chemicals and water were high
performance liquid chromatography (HPLC)-grade used for
chromatographic analysis.
Determination of Flour Characteristics
The flour was analyzed for moisture, acid content, wet gluten,
Zeleny sedimentation, falling number and water absorption
according to approved methods (AACC 2000). The moisture,
acid content (as H2SO4), wet gluten, Zeleny sedimentation,
falling number and water absorption of flour are 14.5%,
0.04%, 28.1%, 41 mL, 254 s and 58%, respectively.
Production of Bread
Breads were prepared following common bread-making
practices. In detail, dough were prepared from wheat flour
(1,500 g), water (870 mL), salt (30 g), bakery yeast (30 g) and
different doses of SMBS (0, 25, 50 and 100 mg/kg dough).
After kneading the ingredients for 20 min in dough mixer
(Ayhandemir, Konya, Turkey) at 50 rpm, smooth dough was
left to rest for 30 min before dividing into 230 g dough pieces
to produce 200 g breads. Dough were rounded by hand and
left for resting 15 min. The rested dough pieces were manually
shaped into loaves and left for final fermentation in a cabin
at 32C and 85% relative humidity for 1 h. Leavened dough
was baked in a deck oven (Fimak, Konya, Turkey) without air
circulation, in order to reach a final moisture content about
145
REDUCING ACRYLAMIDE CONTENT OF BREAD CRUST
42% of breads, which was an indicator that all the samples
were exposed to same amount of energy, at three different
temperatures (200, 230 and 250C) for 25, 20 and 15 min,
respectively.
Determination of Physical Properties
of Bread
The dry matter of bread was determined by drying the
samples at 105C to a constant weight. Specific volume of
bread was calculated as the ratio of volume to weight of whole
bread. The volume was determined by principle of seed dis-
placement. Crust–crumb ratio was calculated as the mass of
crust divided by the mass of crumb, they are separated from
each other by scratching (AACC 2000).
The crust color was measured at 15 different points (5
points longitudinally and 3 points transversely, 5 ¥ 3) on the
bread surface and averaged. The crumb color was measured at
9 different points in transversely cut bread. Color parameters
(L*, a* and b*) were measured by the CIELAB system using a
CR-400 chromameter (Konica Minolta, Osaka, Japan).
Parameter L* represents the light–dark spectrum with a range
of 0 (black) to 100 (white). Parameter a* represents red–green
color with positive a* values indicating redness and negative
a* values indicating greenness, and parameter b* represents
yellow–blue color with positive b* values indicating yellow-
ness and negative b* values indicating blueness. The chroma-
meter was calibrated using a white ceramic calibration
tile (L* = 98.35, a* = -0.25 and b* = 1.83). Color differences
(DE*) were calculated by using the following equation:
DE* = (Da2 + Db2 + DL2)0.5, where DL*, Da* and Db* are the
differences in color values between the ceramic calibration
tile and samples (Clerici et al. 2009).
HPLC Apparatus
HMF, acrylamide and maltol were analyzed by using a HPLC
system consisting of a LC20AT pump, Sil20AHT autosampler,
SPD-M20A PDA detector (Shimadzu, Kyoto, Japan) and a
C18 (reversed-phase) (Nucleosil, 250 ¥ 4 mm, 5 mm) fitted
with a guard cartridge (Nucleosil, C18) (Merck, Darmstadt,
Germany).
Determination of HMF
Bread samples (1 g) were weighed in a centrifuge tube
(PPCO, Nalgene, Rochester, NY) and homogenized in 9 mL
distillated water (IKA Labortechnik, Staufen, Germany) for
2 min. The homogenate was centrifuged (Sigma 3 K30, Harz,
Germany) at 4,000 ¥ g for 10 min, and the supernatant was
collected in a tube. Collected supernatant was treated with
Carrez I and Carrez II (each 1 mL) in order to remove
co-extractives and centrifuged at 4,000 ¥ g for 10 min. The
146
M. ERBAS ET AL.
clear supernatant was filtered using a 0.45 mm microfilter
before injection into HPLC (Gokmen et al. 2005). The injec-
tion volume was 10 mL, column temperature was 30C, and
wavelength was 285 nm. The mobile phase was isocratic, 90%
water containing 1% of acetic acid and 10% methanol, and
flow rate was 0.7 mL/min (Zappala et al. 2005; Edris et al.
2007). The HMF standards were prepared in HPLC-grade
water, and the chromatograph was calibrated using this stan-
dard solution on five points. Sample peaks were verified by
adding the standard HMF solutions into a number of
samples. The results were calculated on a dry weight basis.
Determination of Acrylamide
Bread samples (1 g) were weighed in a centrifuge tube (PPCO,
Nalgene) and homogenized (IKA Labortechnik) in 9 mL
methanol for 2 min. The homogenate was centrifuged (Sigma
3 K30) at 9,000 ¥ g for 5 min,and supernatant was transferred
a new tube. Supernatant was treated with Carrez I and Carrez
II (each 200 mL) to remove co-extractives and centrifuged at
9,000 ¥ g for 5 min. A 5 mL of clear supernatant was dried at
50C and residue dissolved in 5 mL HPLC-grade water. This
extract was passed through a preconditioned SPE cartridge
(Oasis HLB, Waters, Milford, MA) with methanol and water
and filtered using a 0.45 mm filter before injection into HPLC
(Gokmen et al. 2005). The injection volume was 20 mL,
column temperature was 30C. The peak of acrylamide was
detected at 200 nm wavelength with consistently scanning
spectrum between 190 and 800 nm.The mobile phase was iso-
cratic HPLC-grade water, and flow rate was 1 mL/min
(Vattem and Shetty 2003; Gokmen et al. 2005; Geng et al.
2008). The acrylamide (Sigma, Steinheim, Germany) stan-
dards were prepared in HPLC-grade methanol, and the chro-
matograph was calibrated using these standard solutions on
five points (0.001–1,000 mg/L). Peaks were verified by adding
the standard acrylamide solutions into a number of samples.
The results were calculated on a dry weight basis.
Determination of Maltol
Bread samples (1 g) were weighed in a centrifuge tube
(PPCO, Nalgene) and homogenized in 7.5 mL chloroform
(IKA Labortechnik) for 1 min. The homogenate was shaken
for 2.5 h (Nuve, Ankara, Turkey) and centrifuged (Sigma
3 K30) at 9,000 ¥ g for 10 min. The supernatant was filtered
using a 0.45 mm microfilter before injection into HPLC (Ni
et al. 2008). The injection volume was 5 mL, column tempera-
ture was 30C and wavelength was 274 nm. The mobile phase
was isocratic, 40% water containing 0.02% KH2PO4.H3PO4
and 60% methanol, and flow rate was 0.5 mL/min (Ni et al.
2008). The maltol standards were prepared in chloroform,
and the chromatograph was calibrated using these standard
solutions on five points. Peaks were verified by adding the
Journal of Food Quality 35 (2012) 144–151 © 2012 Wiley Periodicals, Inc.
M. ERBAS ET AL. REDUCING ACRYLAMIDE CONTENT OF BREAD CRUST

standard maltol solutions into a number of samples. The
results were calculated on a dry weight basis.
Determination of Sulfur Dioxide
Total sulfur dioxide was analyzed in a distillation apparatus
consisting of a flask with a sample adding funnel and inert gas
inlet, a back-condenser and two successive distillate collecting
tubes. Flasks were loaded with bidistillated water (75 mL),
ethanol (13 mL, 95%) and a few glass bead, and distillate col-
lecting tubes were loaded with hydrogen peroxide solution
(10 mL, 3%). The apparatus was conditioned by exposure
to inert gas (CO2, 200 mL/min) for 15 min. Sample (10 g) was
added to the flask, and hydrochloric acid solution (12 mL,
15%) added to liberate sulfur dioxide. The contents of the
flask were gently boiled and distillated under inert gas for
40 min. Liberated sulfur dioxide was collected in distillate
tubes as sulfuric acid by reaction with hydrogen peroxide. The
contents of distillate tubes were collected in a flask, three
drops of bromphenol blue indicator solution (1,000 mg/L)
were added and samples titrated with 0.01 N NaOH solution.
The equivalent weight rule between reactants was used to cal-
culate as mg/kg of SO2 amount (AOAC 1995). Standard SMBS
solutions (500, 100, 75, 50, 25, 10, 5, 2, 1, 0.5 and 0.1 mg/L)
were used to verify the analysis and detection limit, which was
determined as 3.13 mg/kg of sulfur dioxide. The results were
calculated on a dry weight basis.
Statistical Analysis
The research was designed with two factors which are SMBS
doses (0, 25, 50 and 100 mg/kg dough) and baking tempera-
tures (200, 230 and 250C). Production of breads was per-
formed in two replicates, and analyses were duplicated. The
data were analyzed by one-way analysis of variance using the
SAS package (v.7.00, Statistical Analysis System Institute Inc.,
Cary, NC) to compare the means with respect to SMBS doses
and baking temperatures. The Duncan’s multiple range test
was used to determine significant differences at the 5% level.
Results are given as the mean ⫾ standard deviation.
Sensory Evaluation
The breads were placed on white plastic plates. They were
coded and served to panelists at random on a white, light
bench at 15 h. The breads were evaluated by 10 trained panel-
ists who were familiar with the characteristics of breads,
and were studying as research assistants at the Department of
Food Engineering of Akdeniz University, Turkey. The panel-
ists participated in a group discussion to establish terms that
described the characteristics of the breads. The descriptive
terms selected were color, aroma, overall and acceptability.
The evaluation of the bread was scored by the panelists on a
10-point scale (1 = disliked extremely, 10 = liked extremely)
and control bread was introduced to panelists, as 10 points
(Meilgaard et al. 1991).
RESULTS AND DISCUSSION
Physical Properties of Bread
The volume of breads was not affected significantly (P > 0.05)
by SMBS doses and baking temperatures with an average spe-
cific volume of 3.10 cm3/g (min.–max., 2.76–3.40 cm3/g). The
crust–crumb ratio of breads was not affected significantly
(P > 0.05) by SMBS doses and baking temperatures, either.
The crust–crumb ratio was 0.58 (min.–max., 0.48–0.67).
The color parameters of breads are given in Table 1. While
the color parameters of bread crust, except for b* value,
were affected significantly (P < 0.01) by doses of SMBS and
baking temperatures, bread crumb was not affected signifi-
cantly (P > 0.05). The color of bread crumb was observed
as whitish and mean L*, a* and b* values were 64.9 ⫾ 2.9,
-1.03 ⫾ 0.2 and 12.4 ⫾ 0.8, respectively. These findings are

TABLE 1. THE CRUST COLOR PARAMETERS OF

Dose (mg/kg dough), n = 6* L* a* b* DE*
BREAD PRODUCED WITH USING DIFFERENT
DOSES OF SMBS AND BAKING TEMPERATURES 0 53.10 ⫾ 3.66
c
11.19 ⫾ 1.09
a
22.16 ⫾ 1.08
a
51.64a ⫾ 3.06
25 54.90c ⫾ 3.26 10.56a ⫾ 1.15 22.91a ⫾ 0.83 50.61b ⫾ 3.02
50 57.69b ⫾ 3.25 8.65b ⫾ 1.63 22.72a ⫾ 0.63 47.28c ⫾ 3.42
100 61.48a ⫾ 2.38 6.97c ⫾ 1.64 22.85a ⫾ 0.51 43.25d ⫾ 2.63
Temperature (C), n = 8** L* a* b* DE*
200 64.51 ⫾ 0.93
a
5.63 ⫾ 0.84
c
23.21 ⫾ 0.15
a
40.30c ⫾ 1.09
230 58.08b ⫾ 1.11 9.40b ⫾ 0.81 23.99a ⫾ 0.34 47.46b ⫾ 1.39
250 47.80c ⫾ 1.85 13.01a ⫾ 0.34 20.79b ⫾ 0.68 56.82a ⫾ 1.34

Superscript letters beside the mean values denote the values in the same column that are signifi-
cantly different by the Duncan’s multiple range test (P < 0.05).
* n = 6, two replicates for each of the three baking temperatures.
** n = 8, two replicates for each of the four SMBS doses.
SMBS, sodium metabisulfite.

Journal of Food Quality 35 (2012) 144–151 © 2012 Wiley Periodicals, Inc. 147
REDUCING ACRYLAMIDE CONTENT OF BREAD CRUST
in accord with the results of other research (Duran et al. 2004;
Jusoh et al. 2009). This effect may be due to low temperatures
(<100C) and high Aw limiting the effect of the Maillard reac-
tion responsible for the color of bread crust. The temperature
of crumb does not exceed 100C during baking because of
vaporization of water (Michalska et al. 2008).
Brightness of the color of bread crust can be evaluated
from decreasing DE*, takes the place of all the chromatic coor-
dinates and better describes the browning process. Decreases
in the DE* or increases in the L* values of crust were identified
with increasing SMBS doses and decreasing baking tempera-
tures. This probably resulted from the inhibiting effect of
sulfur in added SMBS and slowing effect of lower tempera-
tures on Maillard reaction. It has been known that sulfites
have inhibitory effects on the browning reaction, and there-
fore they are used during fruit drying to prevent enzymatic
and nonenzymatic browning (Mcweeny et al. 2006; Karabu-
lut et al. 2007). Lower baking temperatures have an inhibiting
effect on the Maillard reaction. Purlis and Salvadori (2009)
reported that increasing baking temperature increases the
browning of bread crust.
HMF, Acrylamide and Maltol Contents
of Bread
The effects of SMBS doses (0 to 100 mg/kg) and baking tem-
peratures on HMF and acrylamide contents of bread crust are
given in Table 2. The HMF and acrylamide contents of bread
crust were decreased significantly (P < 0.01) by increasing
SMBS doses. The concentrations of HMF (r2 = 92) and acry-
lamide (r2 = 94) in bread crust were highly correlated with
SMBS doses. The HMF and acrylamide contents of control
bread crust were 137.29 mg/kg and 671.44 mg/kg, respec-
TABLE 2. THE HMF AND ACRYLAMIDE CONTENTS IN THE CRUST OF
BREAD PRODUCED USING WITH DIFFERENT DOSES OF SMBS AND
BAKING TEMPERATURES
Dose (mg/kg dough), n = 6* HMF(mg/kg) Acrylamide (mg/kg)
0 137.29 ⫾ 10.97
a
671.44a ⫾ 51.98
25 116.90b ⫾ 8.66 518.83b ⫾ 73.51
50 104.74bc ⫾ 11.33 344.63c ⫾ 37.55
100 92.02c ⫾ 5.15 218.64d ⫾ 33.87
Temperature (C), n = 8** HMF(mg/kg) Acrylamide (mg/kg)
200 93.75b ⫾ 6.25 429.72b ⫾ 73.98
230 118.03a ⫾ 8.46 562.80a ⫾ 76.75
250 126.43a ⫾ 8.19 322.63c ⫾ 50.96
Superscript letters beside the mean values denote values in the same
column that are significantly different by the Duncan’s multiple range test
(P < 0.05).
* n = 6, two replicates for each of the three baking temperatures.
** n = 8, two replicates for each of the four SMBS doses.
SMBS, sodium metabisulfite; HMF, 5-hydroxymethyl-2-furfural.
148
M. ERBAS ET AL.
tively. They are decreased as 33 and 67%, respectively by using
100 mg/kg SMBS. This decrease might be due to the inhibit-
ing effect of sulfur, which is more nucleophilic than nitrogen
and binds primarily to carbonyl groups (Fennema 1996; Isaac
et al. 2006).
The HMF and acrylamide contents of bread crust
increased significantly (P < 0.01) with increasing baking tem-
perature. The increasing HMF and acrylamide contents
resulted from Maillard reaction and were encouraged by high
temperatures and the low moisture content of bread crust.
The rate of Maillard reaction and amounts of its intermediate
compounds, such as HMF and acrylamide, increase with
rising of process temperature (Purlis and Salvadori 2009).
Other research have been reported that there is a strong corre-
lation between crust color, formation of acrylamide and
baking temperature (Brathen and Knutsen 2005; Ahrne
et al. 2007). Increasing the baking temperature and time has
a rising effect on acrylamide content. Claus et al. (2008b)
determined that the acrylamide contents of bread crust were
increased about 150–690 mg/kg, with the increasing baking
time at 260C. Ramirez-Jimenez et al. (2000) reported that the
HMF contents of bread crust baked at 210C for 30 min and
200C for 60 min. were 21.4 and 176.1 mg/kg, respectively.
Wenzl et al. (2006) reported that acrylamide content of crispy
bread was 980 mg/kg.
The acrylamide content of bread crust was the highest in
bread baked at 230C and the lowest in bread baked at 250C.
This is because while acrylamide formation is accelerated by
high temperature, it is also decomposed at 250C. Ahrne
et al. (2007) have reported similar results for baking at 260C
for 20 min, where increasing baking time reduced the acry-
lamide concentration. Similar findings on cereal and coffee
products were reported by other researchers (Brathen and
Knutsen 2005; Claus et al. 2008a). Acrylamide occurs at
high rate about 200C, but it has got higher decomposition
rate than occurring rate at higher temperature (Claus et al.
2008a).
The amount of maltol, a flavor component indicator in
bread crust, was increased significantly (P < 0.01) by increas-
ing the baking temperature, but was not affected by SMBS
content. Maltol contents of bread crusts baked at 200, 230 and
250C were found at 7.19, 10.23 and 22.69 mg/kg, respectively.
Maltol is produced by thermal pyrolysis of carbohydrates,
and its rate of production increases with higher temperature
(Yaylayan and Mandeville 1994; Di et al. 2004; Mondal and
Datta 2008). Ni et al. (2008) reported the maltol content of
cookies as 20 mg/kg.
No HMF, acrylamide and maltol were detected in the bread
crumb. This may be a result of the higher Aw and lower tem-
perature of crumb than crust during baking, as baking tem-
peratures do not exceed 100C inside the bread loaves. Senyuva
and Gökmen (2005) and Ahrne et al. (2007) have reported
that there was no detectable acrylamide in bread crumb.
Journal of Food Quality 35 (2012) 144–151 © 2012 Wiley Periodicals, Inc.
M. ERBAS ET AL.
Sulfur Dioxide of Bread
The sulfur dioxide contents were shown in Table 3. While the
sulfur dioxide contents in the bread crust and crumb were
increased significantly by increasing SMBS doses, they were
not affected by baking temperatures. The increased sulfur
dioxide is sourced from residue of added SMBS. The sulfur
dioxide content of crumb was more than the crust’s, because
it was protected by a low temperature and a lack of vaporiza-
tion. Sulfur dioxides contents of the crust and crumb of
control bread were 6.99 and 10.69 mg/kg, respectively. Sulfur
dioxide may also be derived from other source ingredients,
especially yeast and water. Yeast includes residual sulfur
dioxide because molasses is used as a substrate to produce
yeast. Generally, the sulfur dioxide contents of molasses range
from 0.03 to 0.08% (Canbas 1995). Also, water used in pre-
paring control dough contained 4.6 mg/L of sulfate.
Sensory Properties of Bread
The acceptability and sensory scores of crust color, aroma and
overall of bread were given in Table 4. Although, the sensory
scores of bread decreased significantly by increasing SMBS
doses, all of the breads were evaluated as acceptable by the
TABLE 3. THE SULFUR DIOXIDE CONTENT IN THE BREAD PRODUCED
WITH USING DIFFERENT DOSES OF SODIUM METABISULFITE
Dose (mg/kg dough),
n = 6* Crust Crumb
0 6.99c ⫾ 0.47 10.69c ⫾ 1.51
25 9.90b ⫾ 0.74 12.94c ⫾ 0.90
50 10.82b ⫾ 0.51 19.66b ⫾ 1.14
100 13.80a ⫾ 0.63 26.15a ⫾ 1.07
Superscript letters beside the mean values denote values in the same
column that are significantly different by the Duncan’s multiple range test
(P < 0.05).
* n = 6, two replicates for each of the three baking temperatures.
TABLE 4. THE SENSORY PROPERTIES OF BREAD PRODUCED USING
DIFFERENT DOSES OF SODIUM METABISULFITE
Dose
(mg/kg
dough),
n = 6* Crust color Aroma Overall Acceptance
0 10.00 ⫾ 0.00 10.00 ⫾ 0.00 10.00 ⫾ 0.00 yes
a a a and time on the formation of acrylamide in starch-based and
25 8.45b ⫾ 0.21 8.66b ⫾ 0.32 8.38b ⫾ 0.23 yes
50 7.77c ⫾ 0.24 8.28b ⫾ 0.2 7.88c ⫾ 0.14 yes
100 6.01d ⫾ 0.21 7.71c ⫾ 0.25 7.23d ⫾ 0.18 yes
Superscript letters beside the mean values denote values in the same
column that are significantly different by the Duncan’s multiple range test
(P < 0.05).
* n = 6, two replicates for each of the three baking temperatures.
Journal of Food Quality 35 (2012) 144–151 © 2012 Wiley Periodicals, Inc.
REDUCING ACRYLAMIDE CONTENT OF BREAD CRUST
panelists. Control bread had the highest scores, but the scores
decreased with increasing doses of SMBS. It was considered
that the decrease of color score was due to the limited Mail-
lard reaction and decrease of aroma scores because of residual
sulfur dioxide from SMBS.
CONCLUSIONS
Recently, the health consciousness of consumers has been
increasing, and there is a trend toward healthier products.
Acrylamide and HMF are known toxic compounds which
occur in bread crust at baking. Therefore, any mitigation of
their content in bread is very important on public health
because of high consumption of bread.
SMBS use in bread making has been evaluated for its
reducing effects on the rate of Maillard reaction and its
toxic intermediates such as HMF and acrylamide. Although
sensory scores decreased with increasing SMBS content, all
breads were evaluated as acceptable by the panelists. Using the
highest content (100 mg/kg) of SMBS resulted in a 33%
reduction in HMF and a 67% reduction in the acrylamide
contents of bread crust. In conclusion, using SMBS and/or
lower baking temperature during bread production results in
lower content of toxic compounds in bread, and also it can be
understood from the bright color of crust.
ACKNOWLEDGMENTS
This research was supported financially by the Scientific and
Technological Research Council of Turkey (TUBITAK) and
Akdeniz University Research Fund.
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