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 formation of Acrylamide. In rotary moulded biscuits and shortbread cookies a high falling number is not important for obtaining the right texture. It might result in slightly less colour, but this can be compensated (or even be acceptable by the consumers).