Patent ID: 7264838
Filing Date: 2007-09-04
Classification: A21D,A23L

Abstract:
1. A method for producing a food product having reduced acrylamide levels, comprising the steps of; preparing cooked cereal dough for use in forming a food product; adding about 5–10% by weight of the dough of amino acid to said dough, said amino acid being selected from the group consisting of isoleucine, phenylalanine, tyrosine, cysteine, cystine, leucine, methionine, serine, threonine, glutamate, praine, tryptophan, valine, glycine, arginine, and histidine and mixtures thereof; mixing said dough with said amino acid; heating then said dough to above 100° C. to cause said dough to undergo a Maillard reaction; and then drying said heated dough to provide a finished food product having a moisture content of 1–4%; wherein said amount of amino acid a lowers the level of acrylamide in said food product to a level lower than is present in a dough that does not contain said amount of amino acid.