ArticleFood chemistry: X2026
Balancing nutrition and safety: Acrylamide and HMF in biscuits from different cereal flours.
Article in Food chemistry: X, 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 1 paper.
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
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Who cites it
1 citing paper in PubMed.
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Authors and funding
3 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
This study evaluated acrylamide and hydroxymethylfurfural (HMF) formation in biscuits made with refined and wholegrain flours from wheat, rye, spelt, oat, and buckwheat. Nutritional composition, dough properties, and biscuit characteristics were analyzed under different baking conditions. Wholegrain flours provided higher fiber and protein, but increased acrylamide precursors (free asparagine and reducing sugars). Acrylamide and HMF increased with baking temperature and time. Rye (1454 μg/kg) and buckwheat (146 μg/kg) showed the highest and lowest acrylamide levels, while wholegrain wheat (350.9 mg/kg) and refined wheat (37.6 mg/kg) had the highest and lowest HMF content. Although reference biscuits baked at 180 °C for 10 min remained below the European benchmark for acrylamide regardless of flour, more severe baking exceeded regulatory levels. These findings highlight the dual challenge of improving nutritional quality while controlling chemical risks, emphasizing the need for optimized reformulation and precise baking control to balance consumer health benefits with food safety.
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