The aim of this study was to determine the acrylamide concentration caused by the different toasting time of different types of toast bread. Toast bread samples (wheat bread, whole wheat bread, spelt bread, protein bread and rye) were toasted for 60, 75 and 90 seconds. After toasting, the texture and color of the toasted samples were measured instrumentally and the dry matter was determined. The amount of acrylamide was determined by Ultra performance liquid chromatography coupled to tandem mass spectrometry (UPLC/MS-MS method) and the concentration of the amino acid asparagine, known to be a precursor for acrylamide formation in cereal-based products, was determined by HPLC method. The sensory properties of the toasted bread were evaluated using a panel. The results show that longer thermal treatment produces more acrylamide. The values of acrylamide concentration in the samples are within the reference values prescribed by the European Commission Regulation, except for rye toast toasted for 90 seconds (119 μg kgˉ¹). Longer toasting time increases the hardness of the samples, and rye toast (1.71 N) shows the highest hardness. In comparison to untoasted bread, the greatest difference in color was observed in wheat toast after 90 s of toasting. Sensory analysis showed better acceptance of longer toasted bread, and rye bread toasted for 90 s was rated best. A statistically significant linear correlation was found between the concentration of asparagine in untoasted samples and the concentration of acrylamide formed in toast samples after toasting.