compound effect“The application of a validated, highly sensitive HPLC/MS method revealed that flatbreads made with the following flours baked at 195.5 °C for 2 min had very low (<10 μg/kg) levels of acrylamide: brown rice, buckwheat, cornmeal, millet, oat, and quinoa.”
acrylamide → is present in → flatbreads made with brown rice, buckwheat, cornmeal, millet, oat, and quinoa flours baked at 195.5 °C for 2 min
compound effect“The results of fortification of the baked flatbreads showed either no effect or increases in acrylamide content by unknown mechanisms.”
fruit and vegetable peels and mushroom powders → affect → acrylamide content in flatbreads
nutrition finding“such supplemented quinoa flatbreads have the potential to serve as a nutritional, gluten-free, low-acrylamide, and health-promoting functional food.”
quinoa flour flatbreads supplemented with fruit and vegetable peels and mushroom powders → serve as → nutritional, gluten-free, low-acrylamide, and health-promoting functional food
compound effect“The acrylamide levels of the following flatbreads were 14 to 59 μg/kg: rye, sorghum, soy, wheat, commercial pita, pita crackers, pizza, naan, and lavash.”
acrylamide → is present in → flatbreads made with rye, sorghum, soy, wheat, commercial pita, pita crackers, pizza, naan, and lavash
nutrition finding“Mushroom powder-fortified wheat flatbreads with relatively low acrylamide content may also have health benefits.”
mushroom powder-fortified wheat flatbreads → have → relatively low acrylamide content and health benefits
