Publication result detail

Sensory properties of bread in relation to effect of bread improvers on acrylamide content

SÁDECKÁ, J.; SUHAJ, M.; KUKUROVÁ, K.; CIESAROVÁ, Z.; MARKOVÁ, L.; BELKOVÁ, R.; OSTROVSKÝ, I.

Original Title

Sensory properties of bread in relation to effect of bread improvers on acrylamide content

English Title

Sensory properties of bread in relation to effect of bread improvers on acrylamide content

Type

Abstract

Original Abstract

The presented work is focused on the comparison of the effect of seven different inorganic salts commonly used as improvers on acrylamide content in bread and parallelly on its sensory properties.

English abstract

The presented work is focused on the comparison of the effect of seven different inorganic salts commonly used as improvers on acrylamide content in bread and parallelly on its sensory properties.

Keywords

sensory analysis, bread, acrylamide, inorganic salts, bread improvers

Key words in English

sensory analysis, bread, acrylamide, inorganic salts, bread improvers

Authors

SÁDECKÁ, J.; SUHAJ, M.; KUKUROVÁ, K.; CIESAROVÁ, Z.; MARKOVÁ, L.; BELKOVÁ, R.; OSTROVSKÝ, I.

RIV year

2012

Released

12.10.2011

Book

Book of Abstracts – 6th International congress Flour-Bread 11. 8th Croatian congress of cereal tchnologists Brašno-Kruh 11

Pages from

58

Pages count

1

BibTex

@misc{BUT89663,
  author="SÁDECKÁ, J. and SUHAJ, M. and KUKUROVÁ, K. and CIESAROVÁ, Z. and MARKOVÁ, L. and BELKOVÁ, R. and OSTROVSKÝ, I.",
  title="Sensory properties of bread in relation to effect of bread improvers on acrylamide content",
  booktitle="Book of Abstracts – 6th International congress Flour-Bread 11. 8th Croatian congress of cereal tchnologists Brašno-Kruh 11",
  year="2011",
  pages="1",
  note="Abstract"
}