2023-12-07 05:00:00
The substance acrylamide, which is considered to be carcinogenic, is naturally present in many starchy foods. It is created when baking, frying or roasting carbohydrate-rich foods and is found in, among other things, French fries, potato chips, cornflakes, cookies and ground coffee. Ingestion can hardly be avoided completely, but it is possible to reduce the amount of acrylamide ingested.
Tips for everyday life
Stiftung Warentest and the consumer advice center give tips:
Only rarely consume heavily contaminated products such as French fries or chips. Breakfast cereals also often contain a lot of acrylamide if they are made from roasted grains. Prefer cooking methods that do not produce acrylamide, such as boiling, steaming or sautéing. Fry fries at temperatures below 175 ° C and for a maximum of 3.5 minutes.
Gilding instead of charring
If the French fries are prepared in the oven, the risk of acrylamide formation is greater than if they are deep-fried. Therefore, cook the products in the oven without convection at a maximum of 200 °C. The following applies to toast, baked rolls, etc.: Gild instead of charring. Use baking paper or baking mats. It prevents food from browning too much on cake trays or in cake tins. Bake homemade cookies until they are light and do not brown too much. Temperatures of 190 °C with top and bottom heat or 170 °C with circulating air should not be exceeded.An egg or egg yolk in the dough reduces the formation of acrylamide.Ingredients such as deer horn salt or roasted almonds can increase the acrylamide content of cookies.Do not use potatoes Store in the refrigerator. Storing them in the refrigerator creates more sugar in the potatoes, which in turn can lead to increased acrylamide formation during preparation.
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