NewsTarget

A team from Reading University and Rothamsted Research in the U.K. has discovered that wheat grown from sulfur-deprived soils creates flour with high acrylamide production levels.

Acrylamides are found in foods such as potato chips, cookies and crusty bread, and is created when specific amino acids -- such as asparagines -- and sugars reach high temperatures while being cooked -- a process known as the Maillard reaction.