This was also reflected in the acrylamide loading of the flour made from it, the scientist reported: In the varieties cultivated under sulfur deficiency, five to seven times more acrylamide was found after heating for 20 minutes at 160 degrees Celsius than in the comparative samples. The risk for the formation of the pollutant in cereal products can therefore be minimized by ensuring sufficient sulphate fertilization of the soil, the researcher concludes. This is particularly important because much of the soil in Europe contains comparatively little sulfur.
In order to reduce the formation of acrylamide, which has been found in animal experiments to be carcinogenic, various strategies have already been proposed. However, the most common ones, such as the reduction of baking or roasting temperature, leads to loss of taste in the food, since, for example, bread can not form a crispy brown crust. A reduction of the asparagine in the starting material would not have this side effect and could therefore be a real alternative. Last year, scientists showed that the amino acid can also be removed from flour and other cereal products using an enzyme. So far, however, this method is not approved for food.Nigel Halford (Rothamsted Research Center, Harpenden): Contribution to the Annual Meeting of the Society for Experimental Biology Original article: Nira Muttucumaru (Rothamsted Research Center, Harpenden) et al .: Journal of Agricultural and Food Chemistry, Vol. 54, Issue 23, p. 8961 ddp / science.de? Ilka Lehnen-Beyel advertisement