Publication detail

Sensory properties of bread in relation to effect of bread improvers on acrylamide content

SÁDECKÁ, J. SUHAJ, M. KUKUROVÁ, K. CIESAROVÁ, Z. MARKOVÁ, L. BELKOVÁ, R. OSTROVSKÝ, I.

Original Title

Sensory properties of bread in relation to effect of bread improvers on acrylamide content

Type

abstract

Language

English

Original Abstract

The presented work is focused on the comparison of the effect of seven different inorganic salts commonly used as improvers on acrylamide content in bread and parallelly on its sensory properties.

Keywords

sensory analysis, bread, acrylamide, inorganic salts, bread improvers

Authors

SÁDECKÁ, J.; SUHAJ, M.; KUKUROVÁ, K.; CIESAROVÁ, Z.; MARKOVÁ, L.; BELKOVÁ, R.; OSTROVSKÝ, I.

Released

12. 10. 2011

Pages from

58

Pages to

58

Pages count

1

BibTex

@misc{BUT89663,
  author="SÁDECKÁ, J. and SUHAJ, M. and KUKUROVÁ, K. and CIESAROVÁ, Z. and MARKOVÁ, L. and BELKOVÁ, R. and OSTROVSKÝ, I.",
  title="Sensory properties of bread in relation to effect of bread improvers on acrylamide content",
  booktitle="Book of Abstracts – 6th International congress Flour-Bread 11. 8th Croatian congress of cereal tchnologists Brašno-Kruh 11",
  year="2011",
  pages="1",
  note="abstract"
}