T/GDBK 010-2023 Abolished Group standards

T/GDBK 010-2023 Guidelines for reducing the amount of acrylamide in baked foods

Publish Date: 2023-12-01 Implement Date: 2023-12-01 For services related to genuine standard inquiry, procurement, translation, and other related services in China, please Contact Us

Basic Information

Standard Code: T/GDBK 010-2023

Standard Type: Group standards

Standard Status: Abolished

is_force_gb: no

CCS Name: -

ICS Name: Food processing

Publish Date: 2023-12-01

Implement Date: 2023-12-01

Scope

Scope: This document proposes guidelines for reducing the content of acrylamide in baked foods. This document is applicable to baked food production and operation enterprises for preventing and reducing the formation of acrylamide in baked foods. Main technical content: 4. Raw materials and auxiliary materials 4.1 Raw materials should be selected with low content of free asparagine and reducing sugars. 4.2 Auxiliary materials should be appropriately added, such as barley flour, tea powder, mulberry leaf powder, rice flour, etc., which have low content of reducing sugars or asparagine. It is recommended to add appropriate enzyme preparations to reduce the content of asparagine. It is recommended to add cysteine and lysine. It is recommended to add food additives such as sodium phosphate, calcium chloride, and those containing divalent cations like calcium, magnesium, zinc, and copper. It is recommended to add lemon acid and glycine in appropriate amounts. It is recommended to add plant extracts containing polyphenols, such as bamboo leaf extract and apple extract, in appropriate amounts. It is recommended to reduce the use of ammonium bicarbonate. 5. Pre-processing It is recommended to adopt dough fermentation processes. It is recommended to appropriately control the fermentation time of the dough. It is recommended to add a certain amount of salt to the dough. 6. Processing methods It is recommended to control the water content of the food and reduce the water activity of baked foods. It is recommended to reduce the processing temperature and heating time. It is recommended to reduce the pH of processed foods. It is recommended to adopt processing methods such as cold processing, vacuum frying, and far-infrared heating. It is recommended to use asparaginease as an additive. It is recommended to fully use light radiation, such as infrared rays, visible light, ultraviolet rays, X-rays, and gamma rays, during processing.