Wonderful News

by mike · Published 2006-08-31 · Updated 2008-08-03

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.

Share

Tags: AcrylamideasparaginasecancercarcinogenscrispsfoodMaillard Reactionpotato chips

You may also like...

• 0

  Captain Birdseye… Pirate!

  2008-05-11

   by mike · Published 2008-05-11

• 0

  A Light Delightful, Extinguished

  2011-12-16

   by mike · Published 2011-12-16

• 0

  Rule 34: Food Bukkake

  2013-02-17

   by mike · Published 2013-02-17

Leave a Reply Cancel reply

You must be logged in to post a comment.