Acrylamide formation in traditional Czech leavened wheat-rye breads and wheat rolls

Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60461373%3A22330%2F14%3A43898061" target="_blank" >RIV/60461373:22330/14:43898061 - isvavai.cz</a>
Result on the web
<a href="http://ac.els-cdn.com/S0956713513005458/1-s2.0-S0956713513005458-main.pdf?_tid=9f4944c6-b3a9-11e4-be59-00000aacb361&acdnat=1423850363_3d26f760e07934cb507a3f4d60659ced" target="_blank" >http://ac.els-cdn.com/S0956713513005458/1-s2.0-S0956713513005458-main.pdf?_tid=9f4944c6-b3a9-11e4-be59-00000aacb361&acdnat=1423850363_3d26f760e07934cb507a3f4d60659ced</a>
DOI - Digital Object Identifier
<a href="http://dx.doi.org/10.1016/j.foodcont.2013.10.022" target="_blank" >10.1016/j.foodcont.2013.10.022</a>

Result language
angličtina
Original language name
Acrylamide formation in traditional Czech leavened wheat-rye breads and wheat rolls
Original language description
The main aim of our study was to collect the data on the acrylamide content in typical Czech leavened wheat-rye breads and wheat rolls, and to demonstrate the influence of various technological factors on its contents. We analysed several sets of industrially and laboratory baked breads to better understand the acrylamide formation. Following factors were tested: (i) the content of rye in respective bread formulae and (ii) the character of leavening procedure. We were, as well, monitoring for ten days the variability of acrylamide levels in bread baked by one bakery and, afterwards, we analysed the same type of bread baked in 12 bakeries. In the case of rolls, the influence of yeasts and vital gluten content in the dough were subjects of an assessment.The levels of acrylamide in a common type of the Czech bread baked in various bakeries were relatively low, ranging from 7 to 22 mýg kg?1. The content of acrylamide was rather higher in breads prepared using a commercial starter (Lactoba
Czech name
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Czech description
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Type
J<sub>x</sub> - Unclassified - Peer-reviewed scientific article (Jimp, Jsc and Jost)
CEP classification
GM - Food industry
OECD FORD branch
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Project
Result was created during the realization of more than one project. More information in the Projects tab.
Continuities
P - Projekt vyzkumu a vyvoje financovany z verejnych zdroju (s odkazem do CEP)<br>S - Specificky vyzkum na vysokych skolach

Publication year
2014
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

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