Which of the following processes does not contribute to acrylamide formation during roasting?

Acrylamide is a chemical compound that can form in foods during high-temperature cooking processes, particularly when amino acids react with sugars. This process is primarily influenced by temperature and time during roasting.

Caramelization and Maillard reactions both contribute significantly to acrylamide formation. Caramelization involves the thermal decomposition of sugars, while Maillard reactions occur between reducing sugars and amino acids. Both processes take place during roasting and can lead to the production of acrylamide.

Steam roasting, which involves adding steam to the roasting process, can influence the chemical reactions occurring within the coffee beans but does not reduce or eliminate the possibility of acrylamide formation.

On the other hand, cooled roasting, which may involve reducing the temperature of the roast or stopping the roasting process at an earlier stage, would not contribute to acrylamide formation as significantly as the other processes. By limiting the temperature and duration of roasting, the reactions that lead to acrylamide production are minimized, making this the correct choice in the context of the question.