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

Kód výsledku v 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>

Výsledek na webu

<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>

Jazyk výsledku

angličtina

Název v původním jazyce

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

Popis výsledku v původním jazyce

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

Název v anglickém jazyce

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

Popis výsledku anglicky

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

Druh

J_x - Nezařazeno - Článek v odborném periodiku (Jimp, Jsc a Jost)

CEP obor

GM - Potravinářství

OECD FORD obor

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Projekt

Výsledek vznikl pri realizaci vícero projektů. Více informací v záložce Projekty.

Návaznosti

P - Projekt vyzkumu a vyvoje financovany z verejnych zdroju (s odkazem do CEP)<br>S - Specificky vyzkum na vysokych skolach

Rok uplatnění

2014

Kód důvěrnosti údajů

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

Název periodika

Food control

ISSN

0956-7135

e-ISSN

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Svazek periodika

38

Číslo periodika v rámci svazku

4

Stát vydavatele periodika

BE - Belgické království

Počet stran výsledku

6

Strana od-do

221-226

Kód UT WoS článku

000330818500032

EID výsledku v databázi Scopus

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