Interaction effects of fermentation time and added asparagine and glycine on acrylamide content in yeast-leavened bread

Food Chemistry

Volumn 112, Issue 4, 2009, Pages 767-774

  Mustafa, Arwa ^a   Fink, Martin ^a   Kamal Eldin, Afaf ^a   Rosén, Johan ^b   Andersson, Roger ^a   Åman, Per ^a  

^a SWEDISH UNIVERSITY OF AGRICULTURAL SCIENCES   (Sweden)

^b NATIONAL FOOD ADMINISTRATION   (Sweden)

Author keywords

Acrylamide; Asparagine; Bread colour; Fermentation time; Glycine; Reducing sugars

Indexed keywords

ACRYLAMIDE; ASPARAGINE; GLYCINE;

ARTICLE; BREAD; DOUGH; FERMENTATION; FOOD ANALYSIS; FOOD COLOR; FOOD COMPOSITION; FOOD PROCESSING; PHYSICAL PARAMETERS; WHEAT; YEAST;

TRITICUM AESTIVUM;

EID: 50049083533     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2008.05.099     Document Type: Article

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