How safe is your crust?
What is acrylamide, and do we need to worry?
I consider eating a slice of freshly baked sourdough one of life’s greatest pleasures – that open tender crumb and golden dark crust are irresistible. But over the past year or so, some of our students have voiced concerns about a potentially-carcinogenic chemical found in the dark crust of baked breads, known as acrylamide.
Acrylamide is a chemical that forms naturally in starchy food products, including potatoes, cakes, cereals and coffee, when you bake, roast, fry, grill or toast them at high temperatures (above 120ºC). It forms as part of a...
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