T/ZSSP 0008-2020 Abolished Group standards

T/ZSSP 0008-2020 Guidelines for Reducing the Amount of acrylamide in Baking Foods

Publish Date: 2020-11-10 Implement Date: 2020-11-10 For services related to genuine standard inquiry, procurement, translation, and other related services in China, please Contact Us

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Basic Information

Standard Code: T/ZSSP 0008-2020

Standard Type: Group standards

Standard Status: Abolished

is_force_gb: no

CCS Name: Baked goods

ICS Name: Food processing

Publish Date: 2020-11-10

Implement Date: 2020-11-10

Scope

Scope: This document specifies the terms and definitions, production process control requirements, and packaging, transportation, storage, and sales requirements for the reduction of acrylamide in baked goods. This document is applicable to baked food production and operation enterprises for preventing and reducing the formation of acrylamide in baked goods. Main technical content: 4. Production process control requirements 4.1 Raw materials and auxiliary materials 4.1.1 Raw materials should be selected with low free asparagine and reducing sugar content. 4.1.2 Auxiliary materials 4.1.2.1 It is advisable to add a moderate amount of ingredients with low reducing sugar or asparagine content, such as barley flour, tea powder, mulberry leaf powder, rice flour, etc. 4.1.2.2 It is advisable to add appropriate enzyme preparations to reduce asparagine content; it is advisable to add cysteine and lysine, etc. 4.1.2.3 It is advisable to add food additives such as sodium phosphate, calcium chloride, and those containing divalent cations (such as calcium, magnesium, zinc, copper, etc.), which should comply with the provisions of GB 2760. 4.1.2.4 It is advisable to add a moderate amount of citric acid and glycine. 4.1.2.5 It is advisable to add plant extracts containing polyphenols, such as bamboo leaf extract and apple extract, in a moderate amount. 4.1.2.6 It is advisable to reduce the use of ammonium bicarbonate. 4.2 Pre-processing 4.2.1 It is advisable to adopt dough fermentation processes. 4.2.2 It is advisable to appropriately control the fermentation time of the dough. 4.2.3 It is advisable to add a certain amount of salt to the dough. 4.3 Processing methods 4.3.1 It is advisable to adopt low-temperature baking processing methods. 4.3.2 It is advisable to reduce the water activity of baked goods. 4.3.3 It is advisable to adopt far-infrared heating or cold processing methods. 4.3.4 It is advisable to avoid using microwave heating methods.