Acrylamide Contents of Commonly Consumed Bread Types in Turkey

Gunduz C. P. , CENGİZ M. F.

INTERNATIONAL JOURNAL OF FOOD PROPERTIES, vol.18, no.4, pp.833-841, 2015 (Journal Indexed in SCI) identifier identifier

  • Publication Type: Article / Article
  • Volume: 18 Issue: 4
  • Publication Date: 2015
  • Doi Number: 10.1080/10942912.2013.877028
  • Page Numbers: pp.833-841


In this study, levels of acrylamide in different bread samples obtained from a Turkish market were investigated. Acrylamide contents of the samples were determined by a gas chromatography-mass spectrometry method. The samples (n = 43) were commonly consumed, different types of breads, including white wheat bread, stone oven wheat bread, wheat bran bread, rye bread, whole grain bread, and whole wheat bread. Results revealed that the acrylamide contents of the samples show a considerable variation among different types of breads as well as within the same type. Crumb-crust ratio of the samples was also considered during the experiments. The contents of acrylamide in breads ranged from below the limit of quantification to 695 mu g kg(-1) and the mean acrylamide content was 225 mu g kg(-1). The highest mean level of acrylamide was detected in whole wheat bread.