effect of pea (Pisum sativum L.)‐originated asparaginase on acrylamide formation in certain bread types

The aim of this study was to investigate the effect of pea (Pisum sativum L.)‐originated asparaginase on acrylamide formation in white wheat, wheat bran and whole‐grain wheat breads. Two‐day germinated pea flour was used at 0%, 1%, 3% and 5% levels for each bread type. Acrylamide analysis was performed with liquid chromatography-mass spectrometry. Besides, colour and sensory properties of the breads were evaluated to search out the effects of pea flour substitution on the consumer acceptance. Reduction of acrylamide in white wheat bread was not found significant and addition of pea flour decreased the acceptance. However, it was found that acrylamide level can be reduced by 57% and 68% with addition of 5% pea flour in wheat bran and whole‐grain breads, respectively, without any negative impact on colour and sensory properties.