Publication detail

Acrylamide formation in bread influenced by modifications in composition

KUKUROVÁ, K. MARKOVÁ, L. BEDNÁRIKOVÁ, A. CIESAROVÁ, Z.

Original Title

Acrylamide formation in bread influenced by modifications in composition

Type

abstract

Language

English

Original Abstract

Presented study was focused on monitoring of acrylamide content in bread according to baking technology and recipe modifications in addition of different flour, bread improvers and concentration of dried yeast.

Keywords

acrylamide, bread, elimination

Authors

KUKUROVÁ, K.; MARKOVÁ, L.; BEDNÁRIKOVÁ, A.; CIESAROVÁ, Z.

Released

17. 8. 2011

ISBN

0009-2770

Periodical

Chemické listy

Year of study

105

Number

18

State

Czech Republic

Pages from

s1019

Pages to

s1020

Pages count

1