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Effect of some manufacturing factors on acrylamide formation in different soft bread (Feno) formulas [electronic resource].

By:

Abd EI-Rasool, E. A

Contributor(s):

Abd EL-Galeel, M. A

Language: English Summary language: Arabic Description: p.478-490Other title:

تأثير بعض عوامل التصنيع على تكوين الاكريلاميد فى خلطات مختلفة للخبز الفينو [Added title page title]

Uniform titles:

Journal of agricultural research Kafrelsheikh univeristy, 2008 v. 34 (2) [electronic resource].

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In: Journal of Agricultural Research Kafrelsheikh Univeristy 2008.v.34(2)Summary: This paper was carried out to investigate the effect of some conditions (baking temperature, baking time, dough pH, moisture content and dough fermentation time) on acrylamide formation in different formulas used for making soft bread (feno). The principle components used to make the dough of soft bread were wheat flour extraction 72%, water, yeast, salt and baking improvers. The formulas tested in this study were; principle components only (NSM), principle components with powder milk (WM), principle components with sucrose (WS) and principle components with sucrose and powder milk (SM).

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This paper was carried out to investigate the effect of some conditions (baking temperature, baking time, dough pH, moisture content and dough fermentation time) on acrylamide formation in different formulas used for making soft bread (feno). The principle components used to make the dough of soft bread were wheat flour extraction 72%, water, yeast, salt and baking improvers. The formulas tested in this study were; principle components only (NSM), principle components with powder milk (WM), principle components with sucrose (WS) and principle components with sucrose and powder milk (SM).

Summary in Arabic.

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