Siemens HB 131. 10 B Руководство по эксплуатации - Страница 33

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Acrylamide in food

Where does acrylamide

come from?

What sort of foods are

affected?

For long cooking times, the oven can be switched off

10 minutes before the end of the cooking time and the

remaining heat can be used to finish the cooking.

Experts are currently discussing how dangerous

acrylamide in food can be. We have compiled this

information sheet for you on the basis of current

research.

Acrylamide in food does not come from external

contamination. It is formed in the food itself during

preparation provided that the food contains

carbohydrate and protein. Exactly how this happens

has not yet been completely explained. However, it

appears that the acrylamide content is strongly

influenced by:

high temperatures

a low water content in food

intensive browning of the food.

Acrylamide forms mostly in grain and potato products

that are prepared at high temperatures, e.g.:

crisps, chips,

toast, rolls, bread,

baked goods made from shortcrust pastry (speciality

biscuits and cakes).