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Akryyliamidi elintarvikkeissa
Mitkä ruoat ovat kyseessä?
Akryyliamidia syntyy etenkin valmistettaessa korkeassa
lämpötilassa vilja- ja perunatuotteita kuten esim. perunalastuja,
ranskalaisia perunoita, paahtoleipää, sämpylöitä, leipää ja
sokerileipomotuotteita (keksejä, piparkakkuja, pikkuleipiä).
Vihjeitä ruoan vähäakryyliamidisesta valmistamisesta
Yleistä Pidä kypsennysajat mahdollisimman lyhyinä. Ruskista ruoka kullankeltaiseksi, ei liian
tummaksi. Suuret, paksut elintarvikkeet sisältävät vähemmän akryyliamidia.
Pikkuleipien paistaminen
Ranskalaiset perunat uunissa
Ylä-/alalämmöllä korkeintaan 200 °C, 3D-kiertoilmalla tai kiertoilmalla
korkeintaan180 °C. Ylä-/alalämmöllä korkeintaan 190 °C, 3D-kiertoilmalla tai kiertoil-
malla korkeintaan 170 °C. Muna tai munankeltuainen vähentää akryyliamidin muodos-
tumista. Levitä tasaisesti ja yhteen kerrokseen pellille. Paista vähintään 400 g peltiä
kohtia, jotta ranskalaiset perunat eivät kuivu.
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