Determination of decreasing effects of baking in inert and inhibitor gas atmosphereson HMF and acrylamide contents of breads

In this research, during bread production oven's cabinets filled up by different gas atmosphere baking process for slowing down The Maillard reaction providing inert or inhibitory gas atmosphere by removal of oxygen from oven. On this purpose, fermented dough samples were baked in four different gas atmospheres (ambient atmosphere-control, nitrogen, carbondioxide and sulphurdioxide) at 250°C for 20 minutes. Specific volume, color (L*, a* and b*), texture profile, dry matter, acrylamide, HMF and sensorial properties were analyzed to determine the effects of different oven atmosphere on breads. Mean specific volume value for bread samples were determined as 3.12 cm3/g. Lowest hardness and highest L* values were belonged to the breads baked in sulphur dioxide gas atmosphere determined as 277.67 g and 71.2, respectively. Baking practice in different gas atmospheres, significantly affected the acrylamide and HMF content of bread samples. Acrylamide content of bread samples were decreased from 39.06 µg/kg to 0.25 µg/kg by using sulphurdioxide instead of ambient atmosphere in oven. HMF content of bread samples were decreased by same atmosphere conditions from 16.97 mg/g to 14.85 mg/g. In conclusion, baking practice in different gas atmosphere has decreasing effect on acrylamide and HMF contents of bread samples without any negative affect on the sensorial properties. Especially baking breads by sulphurdioxide atmosphere was successful to prevent acrylamide formation almost completely.