Pea Flour Reduces Acrylamide in Whole Grain Breads

CANAKKALE, TurkeyThe addition of pea flour in wheat bran and whole-grain breads can reduce acrylamide levels significantly without negatively impacting color, texture and flavor, according to a new study published in the International Journal of Food Science and Technology.

Researchers examined 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 chromatographymass spectrometry. The researchers also evaluated color and sensory properties of the breads to determine the effects of pea flour substitution on the consumer acceptance.

They discovered adding 5% pea flour reduced acrylamide levels by 57% in wheat bran and 68% in whole-grain bread without any negative impact on color and sensory properties. Reduction of acrylamide in white wheat bread was not significant, and the addition of pea flour decreased its sensory properties.