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 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
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“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
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
