Key points are not available for this paper at this time.
The effects of adding amino acids on the content of acrylamide in potato crisps, French fries, flat breads, and bread crusts were investigated. Addition of glycine or glutamine during blanching of crisps reduced the amount of acrylamide by ∼30% compared to no addition. No effect was found in French fries. Addition of glycine during doughmaking significantly reduced acrylamide in both flat breads and bread crusts. In bread crusts the reduction of acrylamide ranged from 50 to >90% depending on the baking condition. In flat breads the reduction varied between 60 and >95%. Keywords: Acrylamide; cereal products; French fries; chips; potato crisps; glutamine; glycine; heating time; temperature; blanching
Bråthen et al. (Thu,) studied this question.