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Acrylamide in levensmiddelen
Op welk type voedsel heeft dit betrekking?
Acrylamidevorming komt vooral voor in graan- en
aardappelproducten die worden verhit op een
hoge temperatuur, zoals chips, friet, toast, broodjes
en gebakken waren als koekjes en peperkoek.
Tips voor het beperken van acrylamidevorming bij het koken
Algemeen Houd de bereidingstijd zo kort mogelijk. Kook eten tot er een goudbruin korstje op
zit dat niet te donker wordt. Grote, dikke stukken of plakken eten bevatten minder
acrylamide.
Koekjes, ovenfriet Max. 200˚C bij boven-/onderverhitting of max 180˚C bij 3D hete lucht of hete lucht.
Max. 190˚C bij boven-/onderverhitting of max 170˚C bij 3D hete lucht of hete
lucht. Eiwit en eigeel verminderen de vorming van acrylamide. Verdeel het dun en
gelijkmatig over de bakplaat. Bereid minimaal 400 gram tegelijk op de bakplaat
zodat de friet niet uitdroogt.
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  • Would it be possible to receive this manual in English or French? Thanks
    Submitted on 15-12-2021 at 11:20

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