Publication result detail

Role of yeast in bread mix on acrylamide formation

KUKUROVÁ, K.; CIESAROVÁ, Z.; MARKOVÁ, L.; BEDNÁRIKOVÁ, A.; SADECKA, J.; BELKOVA, R.; KRAVEC, K.; BEHAN, T.

Original Title

Role of yeast in bread mix on acrylamide formation

English Title

Role of yeast in bread mix on acrylamide formation

Type

Abstract

Original Abstract

Acrylamide in bread is formed predominantly in the crust during baking in correlation with brown pigments development. Presented study was focused on the bread prepared from the commercial bread mix using home bread maker. It was revealed that in this type of product the appropriate content of yeast in bread mix had been ascertained as a key factor on acrylamide formation.

English abstract

Acrylamide in bread is formed predominantly in the crust during baking in correlation with brown pigments development. Presented study was focused on the bread prepared from the commercial bread mix using home bread maker. It was revealed that in this type of product the appropriate content of yeast in bread mix had been ascertained as a key factor on acrylamide formation.

Keywords

acrylamide, yeast, bread, elimination

Key words in English

acrylamide, yeast, bread, elimination

Authors

KUKUROVÁ, K.; CIESAROVÁ, Z.; MARKOVÁ, L.; BEDNÁRIKOVÁ, A.; SADECKA, J.; BELKOVA, R.; KRAVEC, K.; BEHAN, T.

RIV year

2012

Released

03.11.2010

ISBN

978-975-00373-3-7

Book

1st International Congress on Food Technlology. Abstract Book.

Pages count

1

Full text in the Digital Library

http://hdl.handle.net/

BibTex

@misc{BUT73900,
  author="KUKUROVÁ, K. and CIESAROVÁ, Z. and MARKOVÁ, L. and BEDNÁRIKOVÁ, A. and SADECKA, J. and BELKOVA, R. and KRAVEC, K. and BEHAN, T.",
  title="Role of yeast in bread mix on acrylamide formation",
  booktitle="1st International Congress on Food Technlology. Abstract Book.",
  year="2010",
  pages="1",
  isbn="978-975-00373-3-7",
  note="Abstract"
}