Improvement of Cereal Processing Aimed at Acrylamide Mitigation

Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F00216305%3A26310%2F11%3APU94094" target="_blank" >RIV/00216305:26310/11:PU94094 - 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
Improvement of Cereal Processing Aimed at Acrylamide Mitigation
Original language description
Acrylamide as a suspected carcinogen has become a subject of a high concern of many food safety responsible bodies from all around the world. Besides potato based foods there are cereals which substantially contribute to the acrylamide exposure of all consumers due to their widespread daily consumption. Based on the preliminary survey, acrylamide present in bread crust and biscuits burden young people below 20 up to the level of 2.6 ug per kg of body weight daily. Incessant efforts to mitigate acrylamide in mentioned products resulted in a successful adoption of several tools of acrylamide reduction in the processing of bread and biscuit productions. Formulation of bread mix for home bread machine was improved with sodium and calcium chlorides addition, so acrylamide did not access 140 ug per kg of dry bread crust. Dough for gingerbread production was treated with asparaginase enzyme preventing from acrylamide formation, so acrylamide in final gingerbreads was reduced app. on one third
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

Article name in the collection
6th International CIGR Technical Symposium - Towards a Sustainable Food Chain - Food Process, Bioprocessing and Food Quality Management - Proceedings
ISBN
978-2-7466-3203-5
ISSN
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e-ISSN
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Number of pages
4
Pages from-to
1-4
Publisher name
Neuveden
Place of publication
Neuveden
Event location
Nantes
Event date
Apr 18, 2011
Type of event by nationality
WRD - Celosvětová akce
UT code for WoS article
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