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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).
Koekjes Bakplaat 3 ž 140-160 15-30
Sprits Bakplaat 3 ž 140-150 25-35
Klein gistdeeggebak Bakplaat 3 160-180 25-35
Brood & broodjes
Gemengd brood, 1,5 kg Langwerpige bakvorm 2 200-210 35-45
Plat rond brood Braadslede 3 250-275 15-20
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 vormen 2 180-190 120-140
Gestoofd rundvlees, 1,5 kg Gesloten vormen 2 200-220 140-160
Gebraden kalfsvlees, 1,5 kg Open vormen 2 170-180 110-130
Vis
Vis, gestoofd, heel 300 g, bijv. forel Gesloten vormen 2 190-210 25-35
Vis, gestoofd, heel 1,5 kg, bijv. zalm Gesloten vormen 2 190-210 45-55
Visfilet, ongepaneerd, gestoofd Gesloten vormen 2 190-210 15-25
Gerecht Toebehoren/vormen Inschuif-
hoogte
Verwar-
mings-
methode
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.
44


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