Baking process, for foodstuffs containing starch, keeps the oven working pressure below atmospheric levels and uses a controlled temperature to reduce the acrylamide content

摘要

To produce baked foodstuffs, at least a part of the baking process in the oven is at a working pressure which is lower than the ambient atmospheric pressure. The baking temperature is set so that it does not breach a threshold value of 175degreesC. The temperature can be set at a fixed level, and the working pressure can be constant, or varied by time and/or temperature and/or the moisture content of the food being baked, in a range of 100-900 mbar and preferably 600-900 mbar. Cooking vapors are extracted from the oven, and passed through a cooling stage for condensation.