Since the discovery of acrylamide in food products in 2002, it continues to cause concern as a potential carcinogenic public health risk in many manufactured foods and beverages. From a baked goods perspective, almost all products will contain acrylamide due to the ubiquity of the precursors––reducing sugars and asparagine––and the practice of using cooking temperatures above 120 °C. This becomes even more problematic during post-manufacture consumer restaurant toasting or heating, as this can boost the acrylamide many times above the level found in the original product.

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