Detail publikačního výsledku
Acrylamide formation in bread influenced by modifications in composition
KUKUROVÁ, K.; MARKOVÁ, L.; BEDNÁRIKOVÁ, A.; CIESAROVÁ, Z.
Original Title
Acrylamide formation in bread influenced by modifications in composition
English Title
Acrylamide formation in bread influenced by modifications in composition
Type
Abstract
Original Abstract
Presented study was focused on monitoring of acrylamide content in bread according to baking technology and recipe modifications in addition of different flour, bread improvers and concentration of dried yeast.
English abstract
Presented study was focused on monitoring of acrylamide content in bread according to baking technology and recipe modifications in addition of different flour, bread improvers and concentration of dried yeast.
Keywords
acrylamide, bread, elimination
Key words in English
acrylamide, bread, elimination
Authors
KUKUROVÁ, K.; MARKOVÁ, L.; BEDNÁRIKOVÁ, A.; CIESAROVÁ, Z.
RIV year
2012
Released
17.08.2011
ISBN
0009-2770
Periodical
CHEMICKE LISTY
Volume
105
Number
18
State
Czech Republic
Pages from
s1019
Pages to
s1020
Pages count
1
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