Publication detail
Acrylamide formation in bread influenced by modifications in composition
KUKUROVÁ, K. MARKOVÁ, L. BEDNÁRIKOVÁ, A. CIESAROVÁ, Z.
Original Title
Acrylamide formation in bread influenced by modifications in composition
Type
abstract
Language
English
Original Abstract
Presented study was focused on monitoring of acrylamide content in bread according to baking technology and recipe modifications in addition of different flour, bread improvers and concentration of dried yeast.
Keywords
acrylamide, bread, elimination
Authors
KUKUROVÁ, K.; MARKOVÁ, L.; BEDNÁRIKOVÁ, A.; CIESAROVÁ, Z.
Released
17. 8. 2011
ISBN
0009-2770
Periodical
Chemické listy
Year of study
105
Number
18
State
Czech Republic
Pages from
s1019
Pages to
s1020
Pages count
1