Influence of system intermediate products and milling methods on acrylamide formation in baked dough sheets

To control the formation of the potential hazard acrylamide at the milling stage, the intermediate products of reduction system (1Mf), sizing system (1S) and break system (3B) were selected, and a combination of ultrafine grinding and ball milling was applied. By precisely controlling the number of ultrafine grinding cycles and ball milling time, wheat flour with varying degrees of grinding were produced to investigate the effects of the intermediate products from these systems and milling methods on acrylamide formation in baked dough sheets. The results indicated that the maltose content in 1Mf and 1S flour increased significantly throughout the entire milling process, while the glucose content increased initially and then stabilized (P<0.05). The contents of fructose and sucrose in 1S flour increased initially and then decreased only during the ball milling process. In addition, the content of asparagine in 1Mf and 1S flour showed a decreasing trend throughout the entire milling process, while the opposite was observed for 3B flour. Regarding the acrylamide formation in baked dough sheets, the initial acrylamide content of 1Mf dough sheets was the lowest . It increased by 1.16 times during ultrafine grinding, and remained stable during the ball milling stage. The acrylamide content of 1S flour dough sheets increased significantly by 1.14 times throughout the entire milling process. The acrylamide content of 3B flour dough sheets did not change significantly during milling, but it had the highest overall content. Linear fitting showed that the contents of glucose and fructose in wheat flour were highly positively correlated with acrylamide formation in baked dough sheets (R²=0.83 and R²=0.67, respectively, P<0.01). Therefore, differences in glucose content caused by intermediate products from these systems and milling methods are key factors influencing acrylamide formation in baked dough sheets.