Publication result detail
Sensory properties of bread in relation to effect of bread improvers on acrylamide content
SÁDECKÁ, J.; SUHAJ, M.; KUKUROVÁ, K.; CIESAROVÁ, Z.; MARKOVÁ, L.; BELKOVÁ, R.; OSTROVSKÝ, I.
Original Title
Sensory properties of bread in relation to effect of bread improvers on acrylamide content
English Title
Sensory properties of bread in relation to effect of bread improvers on acrylamide content
Type
Abstract
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.
English 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
sensory analysis, bread, acrylamide, inorganic salts, bread improvers
Key words in English
sensory analysis, bread, acrylamide, inorganic salts, bread improvers
Authors
SÁDECKÁ, J.; SUHAJ, M.; KUKUROVÁ, K.; CIESAROVÁ, Z.; MARKOVÁ, L.; BELKOVÁ, R.; OSTROVSKÝ, I.
RIV year
2012
Released
12.10.2011
Book
Book of Abstracts – 6th International congress Flour-Bread 11. 8th Croatian congress of cereal tchnologists Brašno-Kruh 11
Pages from
58
Pages count
1
BibTex
@misc{BUT89663,
author="SÁDECKÁ, J. and SUHAJ, M. and KUKUROVÁ, K. and CIESAROVÁ, Z. and MARKOVÁ, L. and BELKOVÁ, R. and OSTROVSKÝ, I.",
title="Sensory properties of bread in relation to effect of bread improvers on acrylamide content",
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"
}