Acrylamide in foodstuffs
Which foods are affected? Acrylamide is mainly produced in grain and potato products heated at high temperatures, such as potat crisps, chips, toast, rolls, bread, fine baked goods (biscuits, gingerbread, cookies).
|
| Tips for keeping acrylamide to a minimum when | preparin | |||||||||||
|
| food |
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
| |||||
General |
| Keep cooking times to a | minimum. |
|
|
|
|
|
| |||||
|
| Cook meals until they are golden brown, | but not | too | dark. | |||||||||
|
| Large, thick pieces of food contain less acrylamide. |
|
|
| |||||||||
|
|
|
|
|
|
|
|
| ||||||
Baking |
| Maximum | 200 ºC | with top/bottom | heating, | maximum | 180 ºC | |||||||
|
| with 3D hot air or hot air. |
|
|
|
|
|
|
| |||||
Biscuits |
| Maximum | 190 ºC | with top/bottom | heating, | maximum | 170 ºC | |||||||
|
| with | 3D | hot | air | or hot air. |
|
|
|
|
|
|
| |
|
| Egg | or egg | yolk | reduces | the production | of acrylamide. |
|
| |||||
Oven chips |
| Spread out a single layer | evenly | on | the | baking | tray. | Bake a | ||||||
|
| least | 400 g | per | baking tray so | that | they | do not | dry | out. | ||||
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
66
