The optimalization of bread mix composition to prepare low level acrylamide products using home bread maker
The result's identifiers
Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F00216305%3A26310%2F10%3APU94096" target="_blank" >RIV/00216305:26310/10:PU94096 - isvavai.cz</a>
Result on the web
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DOI - Digital Object Identifier
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Alternative languages
Result language
angličtina
Original language name
The optimalization of bread mix composition to prepare low level acrylamide products using home bread maker
Original language description
The objective of the presented study was to transfer of research outputs relating to a very promising mitigation effect of selected inorganic salts in a model cereal matrix which was observed up to 75% to innovative and commercially available bread mix in a cooperation with a local producer for home preparing products with low acrylamide content using bread maker.
Czech name
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Czech description
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Classification
Type
O - Miscellaneous
CEP classification
GM - Food industry
OECD FORD branch
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Result continuities
Project
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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