February 29, 2008 - 12:52pm
Acrylamide and Rosemary
Here's a quote to pique your interest and the article url:
The addition of rosemary to dough prior to baking a portion of wheat buns at 225°C reduced the acrylamide content by up to 60 per cent. Even rosemary in small quantities in one per cent of the dough was enough to reduce the acrylamide content significantly.