Improvement of Cereal Processing Aimed at Acrylamide Mitigation

Kód výsledku v 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>

Výsledek na webu

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DOI - Digital Object Identifier

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Jazyk výsledku

angličtina

Název v původním jazyce

Improvement of Cereal Processing Aimed at Acrylamide Mitigation

Popis výsledku v původním jazyce

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

Název v anglickém jazyce

Improvement of Cereal Processing Aimed at Acrylamide Mitigation

Popis výsledku anglicky

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

Druh

D - Stať ve sborníku

CEP obor

GM - Potravinářství

OECD FORD obor

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Projekt

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Návaznosti

S - Specificky vyzkum na vysokych skolach

Rok uplatnění

2011

Kód důvěrnosti údajů

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Název statě ve sborníku

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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Počet stran výsledku

4

Strana od-do

1-4

Název nakladatele

Neuveden

Místo vydání

Neuveden

Místo konání akce

Nantes

Datum konání akce

18. 4. 2011

Typ akce podle státní příslušnosti

WRD - Celosvětová akce

Kód UT WoS článku

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