Acrylamide is classified as "probably carcinogenic to humans",and it mainly occurred during Maillard reaction.Most current research about acrylamide are focused on the fried food,and little has been done for bakery products,such as bread,cracker,or cake.Moreover,since the process and components of fried food and bakery food are different,methods used in fried food can not be applied to bakery food.However,using low molecule additives can effectively lower the acrylamide in both fried and baked products,with little impacts on taste.This review summarized the research on lowering the acrylamide in bakery products by low molecular additives in recent years.