T/ZSSP 0016-2022 Active Group standards

T/ZSSP 0016-2022 Guidelines for Reducing the Amount of Aminomethylacrylate in Baking Products

Publish Date: 2022-05-09 Implement Date: 2022-05-09 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 0016-2022

Standard Type: Group standards

Standard Status: Active

is_force_gb: no

CCS Name: -

ICS Name: Food processing

Publish Date: 2022-05-09

Implement Date: 2022-05-09

Scope

Scope: This document proposes guidelines for reducing acrylamide in baked products. This document is applicable to baked food production and operation enterprises for preventing and reducing the formation of acrylamide in baked products. 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 such as calcium, magnesium, zinc, and copper. It is recommended to add appropriate amounts of citric acid and glycine. 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 reduce the water activity of baked products. It is recommended to adopt processing methods such as low-temperature baking, cold processing, and far-infrared heating. It is not recommended to use microwave heating methods.