Determination of acrylamide in flat traditional bread in Kerman by LC\DAD and study of rosemary extract effect

In 2002, acryalamide was discovered to form during the heat processes of starchy food by Swedish National Food Administration. Acrylamide has been classified as probably carcinogenic to humans by the International Agency for Research on Cancer. Such reports are of great concern not only to consumers, but also to the authorities and the food industry. As breads have important role in the nutritional habit of Iranians and still have baked in traditional methods and techniques using direct heating processes. So determination of acrylamide content in different type of breads seems to be necessary.The main purpose of this study was comparison of acrylamide amount in different kind of breads in Kerman with LC\DAD method and determination of high resk bread. Chinese scientists shown that natural antioxidant in some herbs such as green tea, Bamboo leave, Rosemary, Thym, Liquorice significantly decrease the amount of acrylamide formation in heat processing of starchy food. In this study the effect of Rosemary extract in tree defferent density was investigated on formation of acrylamide in the high risk bread.