Acrylamide Content of Experimental Flatbreads Prepared from Potato, Quinoa, and Wheat Flours with Added Fruit and Vegetable Peels and Mushroom Powders

Flatbreads are a major food consumed worldwide. To mitigate an undesirable safety aspect of flatbreads that might be associated with the potentially-toxic compound acrylamide, we recently developed recipes using a variety of grains that resulted in the production of low-acrylamide flatbreads. To fur...

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Bibliographic Details

Published in:	Foods
Main Authors:	Lauren M. Crawford, Talwinder S. Kahlon, Selina C. Wang, Mendel Friedman
Format:	Article
Language:	English
Published:	MDPI AG 2019-06-01
Subjects:	potato flatbreads quinoa flatbreads wheat flatbreads acrylamide food safety health benefits
Online Access:	https://www.mdpi.com/2304-8158/8/7/228