Publication detail

Impact of rye flour replacement in ginger cakes by buckwheat flour on acrylamide formation

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

Original Title

Type

abstract

Language

English

Original Abstract

In the present study the impact of the replacement of 30% portion of rye flour by buckwheat flour in general recipe of ginger cakes on acrylamide content was investigated. Two different types of buckwheat flour were applied. The first light buckwheat flour was produced from unhusked common buckwheat (Fagopyrum esculentum Moech) at an ecological farm, whilst the second one was obtained after milling of roasted common buckwheat groats. In the control ginger cake formulated only with rye flour acrylamide content was 466 ug/kg. In ginger cake with buckwheat flour addition the final content of acrylamide was lowered to 258 ug/kg and 239 ug/kg in samples with light flour and that one obtained from roasted buckwheat groats, respectively.

Keywords

acrylamide, ginger cakes, buckwheat flours

Authors

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

Released

6. 7. 2011

ISBN

1230-0322

Periodical

Polish Journal of Food and Nutrition Sciences

State

Republic of Poland

Pages from

Pages to

Pages count

BibTex

@misc{BUT73894,
  author="KUKUROVÁ, K. and MARKOVÁ, L. and BEDNÁRIKOVÁ, A. and CIESAROVÁ, Z. and ZIELIŃSKI, H.",
  title="Impact of rye flour replacement in ginger cakes by buckwheat flour on acrylamide formation",
  booktitle="Conference Proceedings of EuroFood Chem XVI, Translating food chemistry into health benefits",
  year="2011",
  journal="Polish Journal of Food and Nutrition Sciences",
  pages="1",
  issn="1230-0322",
  note="abstract"
}