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Bosch NKC 845 P01 Manual

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La acrilamida en los alimentos
Los especialistas están discutiendo actualmente
hasta qué punto puede ser dañina la acrilamida. En
base a los resultados obtenidos en las investigaciones
actuales hemos confeccionado esta hoja informativa
para usted.
La acrilamida no se forma en los alimentos a partir de
agentes contaminantes externos. La acrilamida se
forma al preparar alimentos que contienen un alto
contenido en almidón y componentes proteicos.
Cómo ocurre exactamente esto, todavía no se ha
aclarado del todo. Pero se intuye que el contenido de
acrilamida se ve fuertemente influido por:
altas temperaturas
cantidad reducida de agua en los alimentos
productos demasiado dorados.
La acrilamida se forma sobre todo en productos
hechos de patata o cereales sometidos a altas
temperaturas tales como:
patatas chips, patatas fritas,
tostadas, panecillos, pan,
productos de pastelería (bizcochos y galletas).
Puede evitar los valores elevados de acrilamida al
hornear, asar y asar al grill.
Las siguientes recomendaciones se publicaron en el
folleto aid
1
y el comunicado BMVEL
2
:
En asados y fritos, utilizar patatas frescas en la
medida que sea posible. No deben presentar puntos
verdes ni brotes. No conservar las patatas a una
temperatura inferior a 8 ºC.
Cocer los alimentos hasta conseguir un color dorado.
Dorar en lugar de carbonizar".
Los tiempos de horneado, asado y fritura deben ser lo
más breves posibles.
¿Cómo se forma la
acrilamida?
¿Qué alimentos están
afectados?
¿Qué puede hacer?
Generalidades:
… 25 …


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