effects of acetic acid and dough fermentation on the acrylamid content of sangak bread

the best ph for getting millard reaction started and acrylamide formation ranges 7 to 8. ph below the range slows the reaction speed down and the resultant acrylamide formation delayed. this research assess how acetic acid in 0.05, 0.15, 0.25% concentrations together with sourdough may promote acidity in bread dough and how they can cause a reduction of acrylamide content in sangak bread [an iranian traditional bread]. here the acrylamide is assessed after it was derived and then transferring it to gaseous chromatography with ion indicator. the concentration of acrylamide in sangak breads made of sourdough with 0.05, 0.15 and 0.25% of acid acetic showed a decrease of 73.47, 81.50 and 82.10% and also a 90.55, 92.80 and 95.96 % decrease when the bread has been made of the same compounds and yeast. the acidity of compounds with acidity rate of 0.05, 0.15 and 0.25% in sangak bread made of yeast equates to 0.12, 0.14 and 0.17% (normal) respectively; while these values for sangak breads made of sourdough stand at 0.16, 0.18 and 0.21% (normal). therefore, decreased acrylamide can be attributed to increased acidity of dough.