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 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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Getting the right colour in bakery products.

The colour of a product is very often its signature. Some products will receive some decorations, where other products require that the crust will give its attractive appearance. The colour is a result of several factors in the process of creating a product: It’s formulation regarding the number of: sugars proteins starch fat and type…

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The ideal melting curve of fats and oils.

Fats and oils consist of a glycerol molecule that can bind 3 different fatty acids. The type of fatty acid makes that we would classify them as saturated, unsaturated or even poly-unsaturated. Generally speaking we can say that saturated fatty acids have the tendency to be more solid at room temperature, where unsaturated fatty acids…

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