Abstract

Cereal food processing encompasses a vast range of different products with many ingredients, processes, recipes and scales of operation. Since cereal processed foods pose as a significant source of acrylamide exposure, an implementation of appropriate tools of acrylamide mitigation is highly desirable. Several of them were verified in our laboratory, so they can be recommended in a commercial production of cookies, gingerbread and bread: (a) a replacement of ammonium hydrogen carbonate with alternative baking agents; (b) an application of asparaginase before heat treatment which has the potential to achieve more than 90 percent acrylamide reduction at optimal conditions for a particular type of products; (c) an improvement of home prepared bread with CaCl2 and extra yeast addition; (d) addition of some natural antioxidants. However, in spite of these promising applications, the total elimination of acrylamide cannot be achieved. Adoption of mentioned interventions could reduce the acrylamide exposu e up to 30 percent.