Influence of Baking Conditions on Bread Characteristics and Acrylamide Concentration

Gluten-Free Bread: Influence of Sourdough and Compressed Yeast on Proofing and Baking Properties

The use of sourdough is the oldest biotechnological process to leaven baked goods, and it represents a suitable technology to improve traditional bread texture, aroma, and shelf life. A limited number of studies concerning the use of sourdough in gluten-free (GF) breadmaking have been published in comparison to those on traditional bread. The aim of this study was to compare the properties of G...

Effects of Reducing Agents and Baking Conditions on Potassium Bromate Residues in Bread

Potassium bromate is a well known dough conditioner that has been used for many years in breadmaking around the world. It is used to improve dough-handling properties, oven rise, texture, and loaf volume and to control bread properties affected by changes in wheat qualities between crop years. Potassium bromate is a slow-acting oxidizing agent. It reacts until the end of the make-up stage, mode...

Acrylamide in Baking Products: A Review Article

Acrylamide or 2-propenamide is a chemical compound, with chemical formula CH2=CH–CO–NH2, that can be produced at high levels in high-carbohydrate heattreated foods. The risks of acrylamide to health and its toxic properties (neurotoxicity, genotoxicity, carcinogenicity and reproductive toxicity) were demonstrated by the Scientific Committee on Toxicity, Ecotoxicity and the Environment in 2001. ...

effect of bataine and sulphate supplement on wool and milk characteristics and lambs performance in naine ewes

تعداد 20 رأس میش نژاد نائینی 6+-24 ماهه، با میانگین وزن 2/3-+40 کیلوگرم، همراه با 20 رأس بره های آنها در قالب طرح کاملا تصادفی اثر بتائین و مکمل سولفات بر خصوصیات شیر و پشم و عملکرد بره ها بررسی شد. میش ها بطور تصادفی در چهار تیمار قرار گرفتند. تیمارها عبارت بودند از: 1-گروه شاهد 2-بتائین (05/0 درصد ماده خشک) 3-سولفات (24/0 سولفور درصد ماده خشک 4-بتائین هرماه با سولفات. جیره غذائی طبق nrc با مح...

Acrylamide in Bread Precursors, Formation and Reduction