Acrylamides guideline

As a helpful acrylamides guideline. A toolbox was created. Called CIAA Acrylamide toolbox. Several options were proposed in this toolbox. Investigate and try in relation to formulation and process adaptation. Of these options some or more easier to adapt and implement than others. Suggestions are for biscuits, crackers, wafers crisp bread and gingerbread: Remove whole…

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Acrylamide in Baking

Acrylamide in baking. From a processing point of view, the way products are baked are vital. Considered from a product as well as an Acrylamide perspective. In this relationship we see that there are some options to choose. In order to reduce Acrylamide. However some might only seem an option when you are able to…

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Acrylamide and processing

Acrylamide and processing. For some traditional products and in case of breakdown of production lines, doughs are allowed ‘resting’ time. Time to age, not intended for fermentation. The reason for resting time is  that in recipes it can have a better dissolving of ingredients in the continuous phase of the dough (i.e. large sugar cystals…

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Acrylamide and ingredient choices

Acrylamide and ingredient choices. Theoretically it should be possible to select for certain products where no or low fermentation times are being used. To select species with lower Aspargine as a precursor for creating Acrylamide. Flours with low amylase activity (therefore a high falling number or Hagberg number) are reported to assist in lowering the…

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