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Acrylamide in levensmiddelen
Acrylamide ontstaat vooral bij met hoge verhitting
klaargemaakte graan- en aardappelproducten, zoals
bijv. patates frites, aardappelchips, toast, broodjes,
brood of fijne bakwaren (koekjes, taaitaai, speculaas).
Biscuitrol Bakplaat 3 .180-190 15-20
Broodvlecht, gistdeegkrans Bakplaat 3 #160-170 25-35
Gistdeeggebak met droge bedekking Bakplaat 3 #160-180 15-20
Klein gebak
Muffins Muffinplaat 2 .160-180 15-25
Small cakes Bakplaat 3 .150-160 25-35
Bladerdeeggebak Bakplaat 3 .170-190 20-35
Branddeeggebak, bijv. soesjes Bakplaat 3 .200-220 35-45
Koekjes Bakplaat 3 .140-160 15-30
Sprits Bakplaat 3 .140-150 30-45
Klein gebak van gistdeeg Bakplaat 3 #160-180 25-35
Brood & broodjes
Gemengd brood, 1,5 kg Langwerpige bakvorm 2 #200-210 35-45
Plat rond brood Braadslede 3 #240-250 20-25
Broodjes, zoet, vers Bakplaat 3 #170-190 15-20
Broodjes, vers Bakplaat 3 #180-200 20-30
Vlees
Gebraden varkensvlees zonder zwoerd, bijv.
halsstuk, 1,5 kg
Open vorm 2 #180-190 120-140
Gestoofd rundvlees, 1,5 kg Gesloten vorm 2 #200-220 140-160
Gebraden kalfsvlees, 1,5 kg Open vorm 2 #170-180 110-130
Vis
Vis, gestoofd, heel 300 g, bijv. forel Gesloten vorm 2 #190-210 25-35
Vis, gestoofd, heel 1,5 kg, bijv. zalm Gesloten vorm 2 #190-210 45-55
Visfilet, ongepaneerd, gestoofd Gesloten vorm 2 #190-210 15-25
Gerecht Toebehoren/vormen Inschuif-
hoogte
Verwar-
mingsme-
thode
Tempera-
tuur in °C
Duur in
min.
Tips voor een acrylamidearme bereiding van gerechten
Algemeen Zo kort mogelijke bereidingstijden aanhouden.
Gerechten goudgeel, niet te donker laten worden.
Grote, dikke gerechten bevatten minder acrylamide.
Bakken Met boven- en onderwarmte, max. 200 °C.
Met hete lucht max. 180 °C.
Koekjes Met boven- en onderwarmte, max. 190 °C.
Met hete lucht max. 170 °C.
Ei of eigeel vermindert de vorming van acrylamide.
Oven-frites Gelijkmatig en in één laag over de plaat verdelen. Minstens 400g per plaat bakken, zodat de aardappels
niet uitdrogen.
56


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