Inhaltsverzeichnis
Werbung
Acrylamide in foodstuffs
Which foods are affected?
General
Baking
Biscuits
Oven chips
Roasting in the pan
98
Experts are currently discussing how harmful
acrylamide is in food. We have compiled this
information for you, based on the results of current
research.
Acrylamide is mainly produced in grain and potato
products heated at high temperatures, such as potato
crisps, chips, toast, rolls, bread, baked goods made
from shortcrust pastry (biscuits, gingerbread,
cookies).
Tips for keeping acrylamide to a minimum when preparing
food
Keep cooking times to a minimum.
Cook meals until they are golden brown, not too dark.
Large, thick pieces of food contain less acrylamide.
Potatoes used for roasting and deep fat frying should be as fresh
as possible. You must not use green or sprouting parts of a
potato. Do not store potatoes at temperatures below 8 ºC.
Maximum 200 ºC with top/bottom heating, maximum 180 ºC
with 3D hot air.
Egg white and egg yolk reduce the formation of acrylamide.
Maximum 190 ºC with top/bottom heating, maximum 170 ºC
with 3D hot air.
Spread out a single layer evenly on the baking tray. Bake at least
400 g per baking tray so that the chips do not dry out.
Boil potatoes before roasting them. For raw potatoes, use
margarine instead of oil.
A surface thermometer is useful for checking the surface
temperature in the pan (e.g. order no. 0900.0519 from testo).
Heat the roasting pan on the highest level. Once the pan reaches
150 ºC, turn the heat back down to the setting desired for the
remaining cooking time.
Werbung
Kapitel
Inhaltsverzeichnis
