ACRYLAMIDE-FREE BAKERY PRODUCT AND THE PRODUCTION METHOD THEREOF

摘要

The present invention relates to a bakery product without acrylamide and a production method thereof, which comprises the steps of mixing the ingredients, preparing Maillard reaction products, forming the dough by mixing the ingredient mixture and Maillard reaction products, giving shape to the dough, conventional baking, vacuum baking, the output of the final product; wherein the formation of acrylamide, which is a carcinogen and neuro-toxic substance is prevented by reducing the thermal load applied during baking.

主权项

1. Bakery product production method (10) comprising the steps of;
mixing the ingredients (11), preparing the Maillard reaction products (12) forming the dough by mixing the ingredient mixture and Maillard reaction products (13), giving shape to the dough (14), conventional baking (15), vacuum baking (16), output of the final product (17); and characterized by the step ofmixing the ingredients (11) wherein 45-65% flour, 10-20% oil, 10-25% water, 0.5-1% baking agent, 0-25% sucrose and 0-1% salt by mass are used.