Kinetic modeling of acrylamide formation during seaweed bread baking

Despite the recent application of seaweed in bread manufacturing, particularly Saccharina latissima (sugar kelp), its potential impact on acrylamide formation remains unknown. This study aims to investigate the effect of seaweed extract on quality attributes and acrylamide formation in bread. Acrylamide levels were analyzed in dough and seaweed bread under different conditions. Bread quality attributes were also assessed, and kinetic models were developed to describe the effects across baking conditions (180–200 °C for 0–60 min). The data and kinetic modeling revealed that acrylamide forms up to 1.55 (at 220 °C) times faster in seaweed bread compared to conventional bread. Acrylamide reduction occurred in seaweed bread when baking for more than 40 min. The developed models predict acrylamide formation, providing a tool to control its occurrence and identify optimal baking conditions. • Seaweed liquid addition significantly impacts the acrylamide formation in wheat bread. • Kinetic models enable the prediction and mitigation of acrylamide formation in baking. • Acrylamide content can be predicted from the surface color and water activity.