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KUKUROVÁ, K. MARKOVÁ, L. BEDNÁRIKOVÁ, A. CIESAROVÁ, Z. ZIELIŃSKI, H.
Original Title
Impact of rye flour replacement in ginger cakes by buckwheat flour on acrylamide formation
Type
abstract
Language
English
Original Abstract
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.
Keywords
acrylamide, ginger cakes, buckwheat flours
Authors
KUKUROVÁ, K.; MARKOVÁ, L.; BEDNÁRIKOVÁ, A.; CIESAROVÁ, Z.; ZIELIŃSKI, H.
Released
6. 7. 2011
ISBN
1230-0322
Periodical
Polish Journal of Food and Nutrition Sciences
State
Republic of Poland
Pages from
38
Pages to
Pages count
1
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" }