Reduction of acrylamide formation in cereal-based food...

Details Reduction of acrylamide formation in cereal-based food... Reduction of acrylamide formation in cereal-based food...

A - Human Necessities

23

L

A23L 1/105 (2006.01) A21D 8/04 (2006.01) A23L 1/03 (2006.01) A23L 1/10 (2006.01) A23L 1/164 (2006.01) A23L 1/212 (2006.01) A23L 1/217 (2006.01)

Patent

CA 2499526

The invention relates to the use of acid treatment of carbohydrate-containing cereal-based foodstuffs or components prior to cooking by roasting, frying, grilling or baking whereby to reduce the acrylamide content of the cooked product.

L'invention concerne l'utilisation de traitement acide de produits alimentaires à base de céréales, contenant des carbohydrates ou des composants, avant la cuisson par torréfaction, friture, grillade, ou cuisson au four, ce qui permet de réduire la teneur en acrylamide du produit cuisiné.

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