Reduction of acrylamide formation in cooked starchy foods
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United States of America Patent
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Apr 9, 2013
Grant Date -
May 6, 2004
app pub date -
Oct 6, 2003
filing date -
Nov 6, 2002
priority date (Note) -
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Abstract
A process for preparation of starchy foods prior to cooking to reduce formation of acrylamide is described. The process uses microorganisms to metabolize sugars in the food sufficiently to reduce formation of the acrylamide. The foods include fried and baked starchy foods including potato chips, cereals, breads, tortilla chips, pretzels, crackers and the like.
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