Acrylamide Formation during Baking of Whole Wheat Flour Incorporated with Spent Coffee Grounds and Juices of Lemon Fruits and Rosemary Leaves

Table 1

Variation in acrylamide content in whole breads from different wheat varieties.

Wheat variety	Asparagine content (mg 100 g^-1)	Fructose content (%)	Glucose content (%)	Asparagine content (mg 100 g^-1)	Fructose content (%)	Glucose content (%)	Acrylamide content (μg kg^-1)
	Whole flours			Whole breads
Gihundo	^a	^a	^a	^a	^a	^a	^a
Kibatsi	^b	^b	^b	^a	^b	^b	^b
Nyaruka	^d	0^d	^c	^ba	^d	^d	^d
Reberaho	^c	^c	^b	^c	^c	^c	^c

Values are of 3 replications. Means with different superscripts within a column are significantly different at . Dough was fermented for 60 min.