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中文摘要：
人类可能致癌物丙烯酰胺在富含碳水化合物的热加工食品中含量较高。本文结合近年来的研究结果．综合分析了影响焙烤食品中丙烯酰胺形成的因素（前体物质、水分、酸碱环境、油脂氧化、阳离子、抗氧化剂和加工工艺），并探索将糠氨酸和羟甲基糠醛作为预测焙烤食品中丙烯酰胺含量的指示物。
英文摘要：
Aclylamide is a chemical compound that can be produced at high levels in high-carbohydrate heat treated foods. Effect factors abaut acrylamide formation and degradation in foods are acrylamide precursors （mainly asparagine and reducing sugars） and processing conditions （i.e. moisture content, pH value, lipid oxidation, cations, antioxidant, baking time, temperature and baking techniques）. Aim of this review was to present some results from re- cent investigations of effects of different factors affecting acrylamide formation in bakery products. And the useful indicators for estimation of acrylamide formation during bread baking process were discussed. These recommendations would be as guidelines for baking manufacturers to reduce level of acrylamide in their products.
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