effect of pea (Pisum sativum L.)‐originated asparaginase on acrylamide formation in certain bread types

The aim of this study was to investigate the effect of pea (Pisum sativum L.)‐originated asparaginase on acrylamide formation in white wheat, wheat bran and whole‐grain wheat breads. Two‐day germinated pea flour was used at 0%, 1%, 3% and 5% levels for each bread type. Acrylamide analysis was perfor...

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Veröffentlicht in:	International journal of food science & technology 2010-12, Vol.45 (12), p.2470-2476
Hauptverfasser:	Tuncel, Necati B, Yılmaz, Neşe, Şener, Erol
Format:	Artikel
Sprache:	eng
Schlagworte:	Acceptance Acrylamide Asparaginase Biological and medical sciences Bread Cereal and baking product industries Color Colour Flour Food industries Food toxicology Fundamental and applied biological sciences. Psychology pea Pisum sativum Wheat
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