METHOD OF THERMALLY TREATED FOODSTUFF RECEPTION WITH LOWERED ACRILAMIDE CONTENT Russian patent published in 2010 - IPC A21D2/00 

FIELD: food industry.

SUBSTANCE: method of thermally treated foodstuff reception with lowered acrilamide content provides addition to the dough containing starch of the compound containing free thiol, a reducer, and also product thermal treatment. The compound containing free thiol, is chosen from the group consisting of cysteine, N-acetyl-L- cysteine, N- acetyl -cysteamine, etc. The reducer is any soluble compound which is the electron donor, or a combination of such compounds. Also the method of artificially prepared potato chips reception is offered, including dough preparation containing potato flakes, water, the compound containing free thiol, and a reducer, mix's rolling and cutting for formation of preparations and thermal treatment of the mentioned preparations. Also the method of potato chips reception is offered, including a raw potato cutting for formation of slices, immersing of slices in a solvent containing compounds with free thiol a reducer and thermal treatment of slices of a potato.

EFFECT: invention allows lowing acrilamide formation in an end-product to desirable level and thus at a minimum affecting quality and end-product characteristics.

31 cl, 29 tbl, 14 dwg