what carcinogen is known to be produced when high carbohydrate foods are cooked at high temperature
Maillard reaction Acrylamide, a possible human carcinogen,[11] can be generated as a by-product of Maillard reaction between reducing sugars and amino acids, especially asparagine, both of which are present in most food products.[12][13]
Baked milk In rural areas baked milk has been produced by leaving a jug of boiled milk in an oven for a day or for a night until it is coated with a brown crust. Prolonged exposure to heat causes reactions between the milk's amino acids and sugars, resulting in the formation of melanoidin compounds that give it a creamy color and caramel flavor. A great deal of moisture evaporates, resulting in a change of consistency. The stove in a traditional Russian loghouse (izba) sustains "varying cooking temperatures based on the placement of the food inside the oven".[4]