Effects of frying conditions and yeast fermentation on the acrylamide content in you-tiao, a traditional Chinese, fried, twisted dough-roll

Food Research International

Volumn 41, Issue 9, 2008, Pages 918-923

  Huang, Weining ^a   Yu, Shengdi ^a   Zou, Qibo ^b   Tilley, Michael ^c  

^a JIANGNAN UNIVERSITY   (China)

^b Fortune Bakery Co Ltd   (China)

^c GRAIN MARKETING AND PRODUCTION RESEARCH CENTER   (United States)

Author keywords

Acrylamide; Fried; Frying factors; Twisted dough roll; Yeast fermentation; You tiao

Indexed keywords

ACIDS; AMIDES; BIOCHEMICAL ENGINEERING; CITRIC ACID; FERMENTATION; PH; SUGAR (SUCROSE); SUGARS; YEAST;

ACRYLAMIDE; FRIED; FRYING FACTORS; TWISTED DOUGH-ROLL; YEAST FERMENTATION; YOU-TIAO;

PH EFFECTS;

EID: 54349122450     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2008.07.023     Document Type: Article

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