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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 Ylä-/alalämmöllä korkeintaan 200 °C, kiertoilma plus -toiminnolla tai kiertoilmalla kor-
keintaan 180 °C. Ylä-/alalämmöllä korkeintaan max. 190 °C, kiertoilma plus -toimin-
nolla tai kiertoilmalla korkeintaan 170 °C. Muna tai munankeltuainen vähentää
akryyliamidin muodostumista.
Ranskalaiset perunat uunissa Levitä tasaisesti ja yhteen kerrokseen pellille. Paista vähintään 400 g peltiä kohtia,
jotta ranskalaiset perunat eivät kuivu.
38


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