| 摘要 |
The consumption of highly heated starchy foods, such as for example potato chips, French fries, or breakfast cereals, has become very popular in the last 30 years, since for some reason consumers have been led into liking crispy or crunchy foods. However, recent finding published world-wide on April and June 2002 indicated that heating foods that are rich in carbohydrates to high temperatures, such as for example potato chips, French fries and various types of morning cereals, can cause the formation of large amounts of Acrylamides - up to hundreds or thousands of times more than what the World Health Organization (WHO) allows in drinking water. These substances are unnatural and there is evidence that they are dangerous carcinogens and also that they can cause damage to the human nervous system. The present invention tries to solve the above problems by preferably achieving crispiness or crunchiness and preferably also other customary properties in these foods, without heating them to high temperatures - preferably not substantially above 100 or 120 degrees Celsius. |
