A combination of additives can synergically decrease acrylamide content in gingerbread without compromising sensory quality

BACKGROUND The present study tested whether replacement of the leavening agent ammonium carbonate by sodium hydrogen carbonate in combination with calcium cation and acidifying agent will synergically decrease acrylamide (AA) content in gingerbread. RESULTS The type of leavening agent and the presen...

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Veröffentlicht in:	Journal of the science of food and agriculture 2017-02, Vol.97 (3), p.889-895
Hauptverfasser:	Komprda, Tomáš, Pridal, Antonin, Mikulíková, Renata, Svoboda, Zdeněk, Cwiková, Olga, Nedomová, Šárka, Sýkora, Vladimír
Format:	Artikel
Sprache:	eng
Schlagworte:	Acrylamide Acrylamide - analysis Acrylamide - antagonists & inhibitors Acrylamide - chemistry Acrylamide - toxicity Additives Algorithms Calcium Calcium Chloride - adverse effects Calcium Chloride - chemistry Carbonates Carbonates - adverse effects Carbonates - chemistry Cations Chemical Phenomena Citric acid Citric Acid - adverse effects Citric Acid - chemistry Consumer Behavior Cooking Czech Republic Deterioration Fast Foods - adverse effects Fast Foods - analysis Food additives Food Additives - adverse effects Food Additives - chemistry Food Contamination - prevention & control Food Preferences Food Quality food safety gingerbread honey Humans Hydrogen-Ion Concentration Maillard Reaction Mathematical analysis Mechanical Phenomena Sensation sensory analysis Sensory perception Sodium Bicarbonate - adverse effects Sodium Bicarbonate - chemistry
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