Publication detail

Advantage of buckwheat for acrylamide mitigation in cereal products

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

Original Title

Type

abstract

Language

English

Original Abstract

Acrylamide is a undesirable compound which is formed during heat treatment of the wide range of starchy food products. The flour type influences significantly the acrylamide content in cereal products. In the presented study the 30% replacement of rye flour in ginger cakes by buckwheat flour led to almost 50% acrylamide reduction.

Keywords

acrylamide, elimination, buckweat, cereal products

Authors

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

Released

19. 5. 2013

Location

Olsztyn

Pages from

Pages to

Pages count

BibTex

@misc{BUT102182,
  author="KUKUROVÁ, K. and MARKOVÁ, L. and BEDNÁRIKOVÁ, A. and CIESAROVÁ, Z. and ZIELIŃSKI, H.",
  title="Advantage of buckwheat for acrylamide mitigation in cereal products",
  booktitle="VI Warsztaty Wiedza i Rozwój Regionu {"}WIRR{"} - Rola produktów gryczanzch w žywieniu i ochronie zdrowia",
  year="2013",
  pages="1",
  address="Olsztyn",
  note="abstract"
}