The effect of cooking on acrylamide and its precursors in potato, wheat and rye

J. Stephen Elmore*, Georgios Koutsidis, Andrew T. Dodson, Donald S. Mottram, Bronislaw L. Wedzicha

*Corresponding author for this work

Research output: Chapter in Book/Report/Conference proceedingConference contributionpeer-review

23 Citations (Scopus)


The relationship between acrylamide and its precursors, namely free asparagine and reducing sugars, was studied in simple cakes made from potato flake, wholemeal wheat and wholemeal rye, cooked at 180°C, from 5 to 60 min. Between 5 and 20 min, large losses of asparagine, water and total reducing sugars were accompanied by large increases in acrylamide, which maximized in all three products between 25 and 30 min, followed by a slow linear reduction. Acrylamide formation did not occur to any extent until the moisture contents of the cakes fell below 5%. A comparison of each type of cake with a commercial product, made from the same food material, showed that acrylamide levels in all three commercial products were well below the maximum levels in the cooked cakes.

Original languageEnglish
Title of host publicationChemistry and Safety of Acrylamide in Food
EditorsMendel Friedman, Don Mottram
Place of PublicationBoston, US
Number of pages15
ISBN (Electronic)9780387249803
ISBN (Print)9780387239200, 9781441936721
Publication statusPublished - 22 Apr 2005
Externally publishedYes

Publication series

NameAdvances in Experimental Medicine and Biology
ISSN (Print)0065-2598
ISSN (Electronic)2214-8019

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