This is the first study to investigate the extent of reduction in acrylamide formation during
baking with the addition of (−)-epigallocatechin gallate (EGCG) extracted from green tea,
and to determine whether EGCG influences the texture and colour attributes of bread, or
interacts with other ingredients. EGCG powders were added to white bread formulations at
the concentrations of 3.3, 6.6 and 9.9 g· kg− 1. The amount of acrylamide in the bread was
analysed using liquid chromatography-mass spectrometry. EGCG addition significantly …

This is the first study to investigate the extent of reduction in acrylamide formation during
baking with the addition of (-)-epigallocatechin gallate (EGCG) extracted from green tea, and
to determine whether EGCG influences the texture and colour attributes of bread, or interacts
with other ingredients. EGCG powders were added to white bread formulations at the
concentrations of 3.3, 6.6 and 9.9 g. kg-1. The amount of acrylamide in the bread was
analysed using liquid chromatography-mass spectrometry. EGCG addition significantly …