OCCURRENCE OF ACRYLAMIDE IN PORTUGUESE BREAD

摘要

Acrylamide is known for its potential health hazards. The aim of this study was to analyze the acrylamide content of confectioned bread in fifty four different pastries. Acrylamide levels obtained were high, ranging between 59 and 1273 μg/kg. Only two bakeries had lower quantities of acrylamide than the indicative value of EFSA, 150 μg/kg. These differences can be associated with the products confection process, but also with the use of different recipes bread.