How Does Temperature Influence Toxicity in Baked Goods?
The temperature and duration of baking can significantly affect the formation of toxic compounds. High temperatures above 120°C (248°F) are particularly conducive to the formation of acrylamide. Reducing baking temperatures and times can help minimize the risk. Additionally, the use of certain ingredients can either increase or decrease the formation of these compounds. For example, adding calcium salts has been shown to reduce acrylamide levels.
