Detail publikace

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

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

Originální název

Typ

abstrakt

Jazyk

angličtina

Originální abstrakt

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.

Klíčová slova

acrylamide, ginger cakes, buckwheat flours

Autoři

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

Vydáno

6. 7. 2011

ISSN

1230-0322

Periodikum

Polish Journal of Food and Nutrition Sciences

Stát

Polská republika

Strany od

Strany do

Strany počet

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"
}