Cooked at high temperatures

Bakery products are not inherently dangerous but the following points should be made some bakery products are cooked at high temperatures, e.g. 230°C, which is hotter than most forms of cookery even if it not a high temperature by chemical standards. 

In April this year, scientists in Sweden announced that they found higher-than-expected levels of acrylamide in foods that have been cooked at high temperatures, particularly those that are rich in carbohydrates. According to the FDA, it does not appear to be present in food before cooking. FDA has begun to measure acrylamide levels in various foods and will then derive some idea of the resulting dietary exposure levels. Acrylamide is not an unknown substance. Related chemicals are cleared for a variety of food packaging uses connected with creation of copolymers, but it is also listed by California s... 

Jet cookers give a more uniform product as starch granules are completely fragmented and dispersed when cooked at high temperatures (>100°C) and at high pressure. Jet cookers are also more easily automated and a more economical use of raw material is possible. 

Swedish scientists announced that certain foods that are processed or cooked at high temperatures contain relatively high amounts of a known carcinogen, acrylamide [160]. Several months after the Swedish announcement, a number of research groups simultaneously discovered that acrylamide is formed during the Maillard reaction, and the major reactants leading to the formation of acrylamide... 

As mentioned earlier, information on water quality at the treatment plant is inadequate to assess human exposure to various contaminants. The corrosion of plumbing fixtures and the type of construction materials also contribute to the levels of contaminants in treated water. Although cooking processes at high temperatures accelerate corrosion... 

Robertson s theory fits experimental data for both thermoplastics and thermosets (Cook et al., 1998) values for the activation volume are comparable with the theoretical ones (va 0.1 nm3), but exhibit some discrepancy at high temperatures. 

Pressurized alkaline cooking systems at high temperatures were introduced in the 1850s. According to the method proposed by C. Watt and H. Burgess, sodium hydroxide solution was used as cooking liquor and the resulting spent liquor was concentrated by evaporation and burned. The... 

Cooking and frying oils are used at high temperatures, often in the presence of hydrolyzing conditions, namely water and steam. Hydrolysis causes free fatty acid development, which results in more acidic flavors. Some products that are eaten shortly after preparation do not need as stable a frying oil as other foods that are packaged and require an atmospheric shelf life of several weeks. Products that... 

Fourdrinier machine—The machine that forms paper from pulp, named after the English family that financed its development in the early 1 800s. Furnish—Specific combination of pulp and other ingredients used to make a particular kind of paper. Kraft process—process in which sodium sulfate is reduced by heating with carbonaceous matter in a furnace to form sodium sulfide, which is then used in a water solution with sodium hydroxide as a cooking liquor. The wood pulp is then cooked under pressure and at high temperatures. The kraft process, also known as the sulfate process, has a less corrosive influence on iron and steel than the sulfite process. 

---