Acrylamide is a carcinogenic compound that is produced at temperatures above 120 ° C in foods containing carbohydrates during the Maillard reaction. Thus, by controlling the factors leading to the maillard, it is possible to partially control the production of acrylamide. On the other hand, it is possible to remove the acrylamide precursors by adding the compounds. Asparaginase enzymes are one of the important compounds in the removal of acrylamide precursors. This enzyme reduces the production of acrylamide by decomposing the amino acid asparagine as a key component of the production of acrylamide to ammonium and aspartic acid. Research has shown that increasing the amount of bromobutyl ester increases the content of acrylamide in them. The purpose of this study was to investigate the effect of asparaginase enzyme, acetic acid and toast on texture, color, and amount of acrylamide of Tafton bread. The results showed that the addition of Asparaginase enzyme in 250 and 500 milli gram per kilo gram concentrations to Tafton bread samples was reduced by maintaining color and texture of the acrylamide content by 50 and 90 percent, respectively. On the other hand, by adding an organic acid, by controlling the Maillard reaction, acrylamide production can be reduced without affecting the taste, color and texture. In this study, the use of acetic acid at concentrations of 0.15 and 0.3 percent alone did not have a significant effect on the reduction of acrylamide content (p 0.05). And the further reduction of acrylamide required the addition of more acid concentrations, which had a negative effect on the taste of the bread. Addition of acetic acid in concentrations of 0.15 and 0.3 percent did not have a significant effect on color and firmness of the tissues (p 0.05). Concurrent use of acetic acid and asparaginase enzyme could reduce the acrylamide content of Tafton bread samples without affecting the texture and color (p 0.01). Keywords : Acrylamide, Asparaginase Enzyme, Acetic Acid, Toast