Influence of sulfur fertilization on the amounts of free amino acids in wheat. Correlation with baking properties as well as with 3-aminopropionamide and acrylamide generation during baking

Journal of Agricultural and Food Chemistry

Volumn 55, Issue 10, 2007, Pages 4271-4277

  Granvogl, Michael ^a   Wieser, Herbert ^b   Koehler, Peter ^b   Von Tucher, Sabine ^a   Schieberle, Peter ^a,b  

^a TECHNICAL UNIVERSITY OF MUNICH   (Germany)

^b DEUTSCHE FORSCHUNGSANSTALT FÜR LEBENSMITTELCHEMIE   (Germany)

Author keywords

3 aminopropionamide; Acrylamide; Asparagine; Baking; Rheological properties; Sulfur fertilization; Wheat flour

Indexed keywords

ACRYLAMIDE; AMINO ACID; BETA ALANINE; BETA ALANINE AMIDE; BETA-ALANINE AMIDE; DRUG DERIVATIVE; FERTILIZER; SULFUR; UNCLASSIFIED DRUG;

BREAD; CHEMISTRY; CONFERENCE PAPER; FLOUR; GROWTH, DEVELOPMENT AND AGING; HEAT; WHEAT;

ACRYLAMIDE; AMINO ACIDS; BETA-ALANINE; BREAD; FERTILIZERS; FLOUR; HEAT; SULFUR; TRITICUM;

TRITICUM AESTIVUM;

EID: 34249892210     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf070262l     Document Type: Conference Paper

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