Role of yeast in bread mix on acrylamide formation
The result's identifiers
Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F00216305%3A26310%2F10%3APU94095" target="_blank" >RIV/00216305:26310/10:PU94095 - isvavai.cz</a>
Result on the web
—
DOI - Digital Object Identifier
—
Alternative languages
Result language
angličtina
Original language name
Role of yeast in bread mix on acrylamide formation
Original language description
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.
Czech name
—
Czech description
—
Classification
Type
O - Miscellaneous
CEP classification
GM - Food industry
OECD FORD branch
—
Result continuities
Project
—
Continuities
S - Specificky vyzkum na vysokych skolach
Others
Publication year
2010
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů