Publication detail
The optimalization of bread mix composition to prepare low level acrylamide products using home bread maker
KUKUROVÁ, K. CIESAROVÁ, Z. MARKOVÁ, L. SADECKÁ, J.
Original Title
The optimalization of bread mix composition to prepare low level acrylamide products using home bread maker
Type
abstract
Language
English
Original Abstract
The objective of the presented study was to transfer of research outputs relating to a very promising mitigation effect of selected inorganic salts in a model cereal matrix which was observed up to 75% to innovative and commercially available bread mix in a cooperation with a local producer for home preparing products with low acrylamide content using bread maker.
Keywords
acrylamide, bread, elimination
Authors
KUKUROVÁ, K.; CIESAROVÁ, Z.; MARKOVÁ, L.; SADECKÁ, J.
Released
20. 10. 2010
ISBN
978-963-9970-08-3
Book
Women Chemists and Innovation. The Role of Women in Chemistry and Innovation in the European Research Area, with a focus on teh Visegrad Countries. Programme and Book of Abstracts.
Pages from
27
Pages to
27
Pages count
1
BibTex
@misc{BUT73901,
author="KUKUROVÁ, K. and CIESAROVÁ, Z. and MARKOVÁ, L. and SADECKÁ, J.",
title="The optimalization of bread mix composition to prepare low level acrylamide products using home bread maker",
booktitle="Women Chemists and Innovation. The Role of Women in Chemistry and Innovation in the European Research Area, with a focus on teh Visegrad Countries. Programme and Book of Abstracts.",
year="2010",
pages="1",
isbn="978-963-9970-08-3",
note="abstract"
}