Yeast fermentation helps cut acrylamide in bakery
Fermenting wheat flour with yeast helps reduce the levels of a precursor to acrylamide by almost 90 per cent, suggests a new study from Denmark. Sourdough fermentation, which is used in the production of rye bread, did not greatly reduce the level of asparagine, which may then be transformed into acrylamide on baking or toasting, […]