Acrylamide is a compound that can be created during the baking process of in particular grain and potato based products. The discovery in 2002 that some cooked foods contain Acrylamide attracted significant attention to its possible biological effects. Acrylamide can be a result of the Maillard reaction process, or first stage of browning.

The Maillard reaction is a combination of proteins and reducing sugars, that are developing flavour and colour simultaneously at the stage of around 120°C. The amino acid Aspargine is the responsible part of the proteins for the formation of Acrylamide.


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Internal factors of shelf life

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Spoilage types in shelf life

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Product waste.



Leavening agents.



It's all in the mixing.