Assessment of Acrylamide Formation in Various Iraqi Bread Types and Mitigation of Acrylamide Production by Calcium Carbonate in White Flatbread

Table 2

Characterization of white flatbread supplemented with different concentrations of CaCO₃ (TB₁, TB₂, and TB₃) and control (TB_c) samples using the farinograph test.

Attributes	Treatments (CaCO3 mg/100 g flour)
	TBc (0)	TB1 (240)	TB2 (260)	TB3 (280)
Water absorption (%)	64.1 ± 0.17	63.8 ± 0.25	63.9 ± 0.25	63.9 ± 0.12
Stability (min)	5.8 ± 0.05	6.3 ± 0.1	6.3 ± 0.1	5.8 ± 0.05
Development time (min)	6.5 ± 0.1	5.7 ± 0.05	6.1 ± 0.05	5.0 ± 0.02
Mixing tolerance index BU	45.3 ± 0.35	35.2 ± 0.20	36.9 ± 0.13	33.9 ± 0.05
Q number	87.9 ± 0.35^a	92.9 ± 0.20^b	92.9 ± 0.11^b	91 ± 0.15^a

Mean values. Standard deviation values. a & b indicate significant difference.