Acrylamide and processing

4 January 2022

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 to dissolve/ disappear). When not an enzyme is being used an increase of Acrylamide formed of around 35% in 3 hours time.

Acrylamide and processing

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