The rela
tionship be
tween acrylamide and i
ts precursors, namely, free asparagine and reducing sugars,was s
tudied in cakes made from po
ta
to flake, wholemeal whea
t, and wholemeal rye, cooked a
t 180
![](/images/en<font color=)
ti
ties/deg.gif">C, from 5
to 60 min. Be
tween 5 and 20 min, major losses of asparagine, wa
ter, and
to
tal reducingsugars were accompanied by large increases in acrylamide, which maximized in all
three produc
tsbe
tween 25 and 30 min, followed by a slow linear reduc
tion. Acrylamide forma
tion did no
t occur
toa large degree un
til
the mois
ture con
ten
ts of
the cakes fell below 5%. Linear rela
tionships wereobserved for acrylamide forma
tion wi
th
the residual levels of asparagine and reducing sugars for all
three food ma
terials.Keywords: Acrylamide; asparagine; reducing sugars; free amino acids; rye; whea
t; po
ta
to