Formation of acrylamide in biscuits during baking under different heat transfer conditions

The effects of heat-transfer modes on acrylamide (AA), AA precursors, and the main quality characteristics biscuits were investigated. Biscuits baked in ventilated mode (V), with forced air convection, static (S), based only conduction, at 175 °C for 18, 20, 22, 24, 26 min. Both types promoted an increase levels during baking. However, V heat was distributed more evenly compared to S one, causing a faster rise temperature, as showed by recorded time-temperature profiles. As consequence, reached higher those under conditions 20 22 samples min acceptable results parameters. Nevertheless, formulation baking applied, all below reference value Commission Regulation (EU) 2017/2158.