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L'acrylamide dans certains aliments
Quels aliments sont concernés?
L'acrylamide se forme avant tout en cas de produits
céréaliers et de pommes de terre cuits à haute
température, tels que chips, frites, toast, petits pains,
pain, pâtisseries fines (biscuits, pain d'épices,
speculoos).
Conseils pour la préparation de mets
avec une faible formation d'acryla-
mide
De manière
générale
Réduisez les temps de cuisson au mini-
mum. Faites uniquement dorer les ali-
ments, sans trop les faire brunir. Un
aliment gros et épais contient moins
d'acrylamide.
Cuisson de pain
et de pâtisseries
Avec la chaleur tournante max. 180°C.
Petits gâteaux
secs
Des œufs ou des jaunes d'œuf réduisent
la formation d'acrylamide. Les répartir
uniformément et en une seule couche
dans la lèchefrite en verre.
Frites au four Faire cuire au moins 400 g par lèchefrite
en verre, afin que les frites ne se des-
sèchent pas.
42


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