Acrylamide is formed naturally in foods as a by-product during frying or baking.It might be a cancer risk factor and attract more concern recent years,mainly the discussion of the importance of Acrylamide to food safety and the method of reducing its content.This paper describes the procedure by adding asparaginase during the dough blending as an enzymatic solution,converting asparagine into aspartic acid,and reducing the level of acrylamide without changing the taste and appearance of the end product.
