Publication detail

Role of yeast in bread mix on acrylamide formation

KUKUROVÁ, K. CIESAROVÁ, Z. MARKOVÁ, L. BEDNÁRIKOVÁ, A. SADECKA, J. BELKOVA, R. KRAVEC, K. BEHAN, T.

Original Title

Type

abstract

Language

English

Original Abstract

Acrylamide in bread is formed predominantly in the crust during baking in correlation with brown pigments development. Presented study was focused on the bread prepared from the commercial bread mix using home bread maker. It was revealed that in this type of product the appropriate content of yeast in bread mix had been ascertained as a key factor on acrylamide formation.

Keywords

acrylamide, yeast, bread, elimination

Authors

KUKUROVÁ, K.; CIESAROVÁ, Z.; MARKOVÁ, L.; BEDNÁRIKOVÁ, A.; SADECKA, J.; BELKOVA, R.; KRAVEC, K.; BEHAN, T.

Released

3. 11. 2010

ISBN

978-975-00373-3-7

Book

1st International Congress on Food Technlology. Abstract Book.

Pages count

BibTex

@misc{BUT73900,
  author="KUKUROVÁ, K. and CIESAROVÁ, Z. and MARKOVÁ, L. and BEDNÁRIKOVÁ, A. and SADECKA, J. and BELKOVA, R. and KRAVEC, K. and BEHAN, T.",
  title="Role of yeast in bread mix on acrylamide formation",
  booktitle="1st International Congress on Food Technlology. Abstract Book.",
  year="2010",
  pages="1",
  isbn="978-975-00373-3-7",
  note="abstract"
}