Acrylamide formation in alternative flours

The gap

Evidence profile

Sourced from the stated challenges and stated research gap of the source papers, classified as general, all from Foods. Those papers have been cited 438 times in total.

Supporting evidence — 5 representative gaps

• Acrylamide- and Hydroxymethylfurfural-Forming Capacity of Alternative Flours in Heated Dough Systems (2025) · Foods · cited 9× · doi

  One challenge is the formation of acrylamide, a potentially carcinogenic compound, in heated dough systems. Another challenge is the lack of understanding of how alternative flours affect the formation of harmful compounds during thermal processing. The study also faces the challenge of evaluating the acrylamide-forming potential of a large number of alternative flours.

  generalstated challenges
  Keywords: one challenge formation acrylamide potentially carcinogenic compound heated
• Acrylamide and Advanced Glycation End Products in Frying Food: Formation, Effects, and Harmfulness (2025) · Foods · cited 16× · doi

  The gap in understanding the mechanisms of formation and mitigation strategies of acrylamide and advanced glycation end products. The lack of comprehensive overview of the formation pathways, influencing factors, and health impacts of risk factors in frying food. The need to clarify the formation pathways, influencing factors, and health impacts of risk factors in frying food.

  generalstated research gap
  Keywords: gap understanding mechanisms formation mitigation strategies acrylamide advanced
• Acrylamide and Advanced Glycation End Products in Frying Food: Formation, Effects, and Harmfulness (2025) · Foods · cited 16× · doi

  The challenge of understanding the complex chemical reactions that occur during frying and the formation of acrylamide and advanced glycation end products. The challenge of identifying the key influencing factors and mitigation strategies for the formation of these compounds. The challenge of balancing the desirable color and flavor of fried food with the need to minimize the formation of harmful compounds.

  generalstated challenges
  Keywords: challenge understanding complex chemical reactions occur during frying
• Maillard Reaction: Mechanism, Influencing Parameters, Advantages, Disadvantages, and Food Industrial Applications: A Review (2025) · Foods · cited 388× · doi

  The Maillard reaction generates harmful compounds, such as acrylamide, which need to be limited. The reaction is sensitive to water activity, temperature, and reaction time, which need to be optimized. The paper highlights the need to balance the desirable sensory qualities and nutritional value of foods with the potential formation of harmful compounds.

  generalstated challenges
  Keywords: maillard reaction generates harmful compounds acrylamide need limited
• Acrylamide- and Hydroxymethylfurfural-Forming Capacity of Alternative Flours in Heated Dough Systems (2025) · Foods · cited 9× · doi

  The paper identifies a gap in the understanding of acrylamide formation in alternative flours. There is a lack of studies on the application of novel ingredients in baking, particularly regarding the formation of harmful compounds during thermal processing. The use of alternative flours in heated dough systems is not well understood.

  generalstated research gap
  Keywords: paper identifies gap understanding acrylamide formation alternative flours

Questions about this gap