Acrylamide, when it was found in food in 2002, seemed to be the ultimate confirmation that everything tasty is bad for you. Here was a compound that was a probable carcinogen and possible neurotoxin, lurking in practically every fried or baked good … produced by the Maillard Reaction — the chemical process by which carbohydrates transform, under heat, to golden-brown deliciousness … The answer … lies with a bacterial enzyme called asparaginase, which snips up precursor chemicals called asparagine so that they cannot go on to form acrylamide during baking. All one needs to do is toss a pinch of the stuff into dough while it is being kneaded. This step reduces the amount of acrylamide in foods by up to 80% … without changing the taste.
Tags: Acrylamide, asparaginase, cancer, carcinogens, crisps, food, Maillard Reaction, potato chips by mike
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