Acrylamide In Food - Tecnik HB1TI2T0 User Manual

Acrylamide in food

Where does acrylamide
come from?
What sort of foods are
affected?
If you have several cakes to bake it is best to bake
them one after the other. The oven is still warm. This
shortens the baking time for the second cake. You
can also put two baking tins in one after the other.
For long cooking times, the oven can be switched off
10 minutes before the end of the cooking time and the
remaining heat can be used to finish the cooking.
Experts are currently discussing how dangerous
acrylamide in food can be. We have compiled this
information sheet for you on the basis of current
research.
Acrylamide in food does not come from external
contamination. It is formed in the food itself during
preparation provided that the food contains
carbohydrate and protein. Exactly how this happens
has not yet been completely explained. However, it
appears that the acrylamide content is strongly
influenced by:
high temperatures
a low water content in food
intensive browning of the food.
Acrylamide forms mostly in grain and potato products
that are prepared at high temperatures, e.g.:
crisps, chips,
toast, rolls, bread,
baked goods made from shortcrust pastry (speciality
biscuits and cakes).
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