Impact of rye flour replacement in ginger cakes by buckwheat flour on acrylamide formation

Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F00216305%3A26310%2F11%3APU94089" target="_blank" >RIV/00216305:26310/11:PU94089 - isvavai.cz</a>
Result on the web
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DOI - Digital Object Identifier
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Result language
angličtina
Original language name
Impact of rye flour replacement in ginger cakes by buckwheat flour on acrylamide formation
Original language description
In the present study the impact of the replacement of 30% portion of rye flour by buckwheat flour in general recipe of ginger cakes on acrylamide content was investigated. Two different types of buckwheat flour were applied. The first light buckwheat flour was produced from unhusked common buckwheat (Fagopyrum esculentum Moech) at an ecological farm, whilst the second one was obtained after milling of roasted common buckwheat groats. In the control ginger cake formulated only with rye flour acrylamide content was 466 ug/kg. In ginger cake with buckwheat flour addition the final content of acrylamide was lowered to 258 ug/kg and 239 ug/kg in samples with light flour and that one obtained from roasted buckwheat groats, respectively.
Czech name
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Czech description
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Publication year
2011
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

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