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L'acrylamide dans l'alimentation
Quels aliments sont concernés ?
L'acrylamide se forme avant tout en cas de produits à
base de céréales et de pommes de terre cuits à haute
température, tels que les chips, les frites, les toasts, les
petits pains, le pain, les pâtisseries fines (biscuits, pain
d'épices, speculoos).
Conseils culinaires pour limiter la formation d'acrylamide
Généralités Les temps de cuisson doivent si possible
rester brefs. Les plats doivent dorer et non
brunir. Les plats cuisinés volumineux et
épais contiennent moins d'acrylamide.
Cuisson En chaleur tournante, 180 °C max.
Petits gâteaux
secs
L'œuf ou le jaune d'œuf réduit la formation
d'acrylamide. Répartissez-les uniformé-
ment sur la plaque et sur une seule épais-
seur.
Four
Frites
Cuire au moins 400 g par plaque afin que
les frites ne se dessèchent pas.
47


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