Real Bread and Bakery: Acrylamide

Acrylamide forms when a reaction occurs between reducing sugars (for example, glucose and fructose) and an amino acid (asparagine, Asn) and takes place naturally in foods as a consequence of cooking at temperatures above 120°C.

Acrylamide is considered to be a chemical hazard in the food chain, in particular, “current levels of dietary exposure to acrylamide across age groups indicate a concern with respect to its carcinogenic effects.