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"
}