Acrylamide and 5-hydroxymethylfurfural in Thermally Treated Non-wheat Flours and Respective Breads

This is the first report about the influence of dry and wet heat treatment on acrylamide content in flours and, subsequently, in breads. It was shown that during production of some breads acrylamide content decreases. Dry heating of non-wheat flour resulted in acrylamide in flours of sorghum (160 µg/kg); millet (447 µg/kg); barley (516 µg/kg); triticale (868 µg/kg); rye (1833 µg/kg); oat (1951 µg/kg). Hydrothermal heating had a negligible impact on acrylamide formation. In breads made from flour blends consisted of 70% of dry thermally and 30% of hydrothermally treated flours of millet, sorghum, oat, and rye, respectively, acrylamide was detected in the range from 105 to 312 µg/kg. 5-hydroxymethylfurfural probably contributing to acrylamide formation in bread was detected in the range from 2.0 mg/kg to 44.3 mg/kg in dry heated flours; in hydrothermally treated flours was below LOQ (1.7 mg/kg); in breads was between 3.3 and 8.0 mg/kg.