FIELD: food industry.
SUBSTANCE: invention relates to food industry. The method for reducing acrylamide formation in heat treated potato envisages dehydration of a piece of non-mashed potato with natural asparagines concentration. Then the potato piece is rehydrated in a solution restoring moisture content. After rehydration the potato piece contains 50% less of asparagine than before dehydration. Then the piece of rehydrated potato is heat-treated.
EFFECT: invention allows to reduce asparagine content in raw potato and thereby to produce a finished heat-treated product with insignificant acrylamide content.
15 cl, 4 tbl, 8 ex
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