On the other hand, in
line with these studies reporting on distribution of acrylamide in similar breads (Surdyk,
Rosén, Andersson & Aman, 2004), this compound was only occurred in the bread crusts.
Nevertheless, thanks to specific baking technology of Czech breads, acrylamide formation is
not too extensive. According to traditional process, the dough loaf surface is moistened before
it is put into the oven which is then steamed