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Bakery Blogs: Reducing Acrylamide: strategies and recommendations. 

The CIAA Acrylamide Toolbox outlines numerous strategies to lower acrylamide in baked goods like biscuits, crackers, and gingerbread. Key measures include removing whole grains, using sodium or calcium-based leavening agents instead of ammonium bicarbonate, and incorporating the enzyme asparaginase. Additionally, selecting grains with lower asparagine content and replacing fructose with dextrose or sucrose are advised. Increasing product thickness, extending fermentation times, and lowering baking temperatures can also be effective. Experimental recommendations include adding glycine or using organic acids to reduce pH. Combining these methods can help achieve substantial acrylamide reduction while maintaining product quality.
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