The effect of cooking on acrylamide and its precursors in potato, wheat and rye
Elmore, J.S., Koutsidis, G., Dodson, A.T., Mottram, D.S. and Wedzicha, B.L. (2005) The effect of cooking on acrylamide and its precursors in potato, wheat and rye. In: Friedman, M. and Mottram, D. (eds.) Chemistry and safety of acrylamide in food. Advances in experimental medicine and biology, 561. Springer, New York, pp. 255-269. ISBN 9780387239200
Full text not archived in this repository.
The relationship between acrylamide and its precursors, namely free asparagine and reducing sugars, was studied in simple cakes made from potato flake, wholemeal wheat and wholemeal rye, cooked at 180 degrees C, from 5 to 60 min. Between 5 and 20 min, large losses of asparagine, water and total reducing sugars were accompanied by large increases in acrylamide, which maximized in all three products between 25 and 30 min, followed by a slow linear reduction. Acrylamide formation did not occur to any extent until the moisture contents of the cakes fell below 5%. A comparison of each type of cake with a commercial product, made from the same food material, showed that acrylamide levels in all three commercial products were well below the maximum levels in the cooked cakes.