Publication detail

Effect of selected inorganic salts on acrylamide content and sensory properties of bread

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

Original Title

Effect of selected inorganic salts on acrylamide content and sensory properties of bread

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

acrylamide, inorganic salts, bread, sensory properties

Authors

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

Released

17. 8. 2011

ISBN

0009-2770

Periodical

Chemické listy

Year of study

105

Number

18

State

Czech Republic

Pages from

s1025

Pages to

s1026

Pages count

1