Formation of acrylamide during baking of shortcrust cookies derived from various flours

The objective of this study was to find the interplay between asparagine and carbohydrate profiles of the selected flours and their blends and acrylamide concentrations in the cookies derived from them. Shortcrust cookies were prepared from five different flours such as wheat Poznan flour and flours from spelt-wheat, rice, chickpea, and Amaranth seeds. The rice, chickpea, and amaranth flours were mixed with the wheat Poznan flour in the proportions of 1:1 (w/w), 1:1 (w/w), and 1:3 (w/w), respectively. The cookies were baked at a temperature of 180 deg C for 10 minutes. Cookies obtained from the blend of wheat and chickpea flours (1:1, w/w) contained much less acrylamide (5.7 microg/kg) than those derived from the wheat Poznan flour (41.9 microg/kg). The concentrations of reducing sugars and sucrose in the mixture of wheat and chickpea flours were relatively low in comparison with wheat flour. Consequently, the decrease in the concentrations of carbohydrates, which are acrylamide precursors, was the smallest.