manufacturers with ability to make cookies with lower levels of acrylamide. Practical Application: Introduction In April 2002, researchers in Sweden showed that acrylamide, a potential carcinogen for humans, forms during heating of certain foods at high temperatures and low moisture conditions associated with frying, baking, and roasting. Research up to date shows that acrylamide formation in starch-based foods (such as potato chips, French fries, bread and breakfast cereals, cookies and crackers)…
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