Publication detail

The occurrence of acrylamide in bread in relation to recipe and technology

KUKUROVÁ, K. CIESAROVÁ, Z. SÁDECKÁ, J. MARKOVÁ, L. BEDNÁRIKOVÁ, A. SABO, B. KRAVEC, J. BEHAN, T.

Original Title

The occurrence of acrylamide in bread in relation to recipe and technology

Type

abstract

Language

English

Original Abstract

Presented study was focused on monitoring of acrylamide content in bread according to baking technology and recipe modifications

Keywords

acrylamide, bread mixes, flour type, yeast

Authors

KUKUROVÁ, K.; CIESAROVÁ, Z.; SÁDECKÁ, J.; MARKOVÁ, L.; BEDNÁRIKOVÁ, A.; SABO, B.; KRAVEC, J.; BEHAN, T.

Released

12. 10. 2011

Pages from

5

Pages to

5

Pages count

1

BibTex

@misc{BUT89662,
  author="KUKUROVÁ, K. and CIESAROVÁ, Z. and SÁDECKÁ, J. and MARKOVÁ, L. and BEDNÁRIKOVÁ, A. and SABO, B. and KRAVEC, J. and BEHAN, T.",
  title="The occurrence of acrylamide in bread in relation to recipe and technology",
  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"
}