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Stratégia eliminácie akrylamidu v cereálnych produktoch / A strategy of acrylamide elimination in cereal foods

Acrylamide is a carcinogenic substance generated in heat processed food stuff, where the temperature increases over 120 °C. The main acrylamide precursors are carbonyl compounds and the amino acid asparagine. In this diploma work, possible elimination strategies were observed in a bread matrix with an addition of inorganic salts into the basic powder formulation for home bread making. Samples were analyzed from the point of view of acrylamide content as well as their physico-chemical properties and sensory evaluation too. Results show, that the addition of inorganic salts hasn`t expected considerable elimination impact as in the case of model samples. It has been shown the importance of fermentation process, whereas was the amount of acrylamide in bread without yeast added almost 14times higher. The addition of CaCl2 in bread mixture improved the organoleptic quality of final product, as proved in sensory evaluation with simultaneus positive effect on acrylamide reduction in bread.

Identiferoai:union.ndltd.org:nusl.cz/oai:invenio.nusl.cz:216572
Date January 2010
CreatorsBelková, Renáta
ContributorsIng.Kristína Kukurová, Ph.D., Ciesarová, Zuzana
PublisherVysoké učení technické v Brně. Fakulta chemická
Source SetsCzech ETDs
LanguageSlovak
Detected LanguageEnglish
Typeinfo:eu-repo/semantics/masterThesis
Rightsinfo:eu-repo/semantics/restrictedAccess

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