Publication detail

Influence of Bread Making Technology on Acrylamide Formation

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

Original Title

Influence of Bread Making Technology on Acrylamide Formation

Type

abstract

Language

English

Original Abstract

Acrylamide as a probably carcinogenic compound to human has been found in many processed food products. According to our recent studies acrylamide exposure from soft bread could achieving values up to 25% in total acrylamide intake that indicate the need of acrylamide minimization in this type of staple food.

Keywords

acrylamide, bread, elimination

Authors

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

Released

14. 11. 2011

BibTex

@misc{BUT89704,
  author="KUKUROVÁ, K. and CIESAROVÁ, Z. and MARKOVÁ, L. and BEDNÁRIKOVÁ, A. and SABO, B. and KRAVEC, J. and BEHÁN, T.",
  title="Influence of Bread Making Technology on Acrylamide Formation",
  booktitle="CIIQ 2011, XXV Interamerican Congress of Chemical Engineering XVIII Chilean Congress of Chemical Engineering",
  year="2011",
  note="abstract"
}