Julie Miller Jones.pdf - jifsan

Acrylamide – Reduction Strategies forBaked Goods and Toast• Toast lightly - Scrape off very dark or burnt areas• Bake at the right temperature; not too high• Golden not overbrown• Fiber in potato skin reduces effect• Allow long yeast-fermentation to asparagine in dough formation of acrylamide.• Leavening raises pH – • Salt, fat and gluten • Olive oil antioxidants Dobrowski et al Nutrition 2012. 28: 428-435; Rodríguez-Ramiro I, MartínMÁ, et al. Toxicology. 2011;288(1-3):43-8.