Acrylamide in bakery products: A review on health risks, legal regulations and strategies to reduce its formation
Acrylamide is a contaminant as defined in Council Regulation (EEC) No 315/93 and as
such, it is considered a chemical hazard in the food chain. The toxicity of acrylamide has …
such, it is considered a chemical hazard in the food chain. The toxicity of acrylamide has …
Bread sourdough lactic acid bacteria—technological, antimicrobial, toxin-degrading, immune system-, and faecal microbiota-modelling biological agents for the …
This review intends to highlight the fact that bread sourdough is a very promising source of
technological, antimicrobial, toxin-degrading, immune system-, and faecal microbiota …
technological, antimicrobial, toxin-degrading, immune system-, and faecal microbiota …
Lactic acid bacteria isolation from spontaneous sourdough and their characterization including antimicrobial and antifungal properties evaluation
This research effort aimed at isolating and phenotypically characterizing lactic acid bacteria
(LAB) isolates from a spontaneous rye sourdough manufactured following traditional …
(LAB) isolates from a spontaneous rye sourdough manufactured following traditional …
Crickets (Acheta domesticus) as Wheat Bread Ingredient: Influence on Bread Quality and Safety Characteristics
The aim of this study was to assess respondents' opinions on the choice of edible insects as
a food, and to evaluate the influence of cricket flour (ECF)(10, 20, 30%) on the quality of …
a food, and to evaluate the influence of cricket flour (ECF)(10, 20, 30%) on the quality of …
Psyllium husk gel used as an alternative and more sustainable scalding technology for wheat bread quality improvement and acrylamide reduction
This study aimed at evaluating the influence of different amounts (5, 10, 15, 20, and 25%) of
psyllium husk gel (PHG) on wheat bread (WB) characteristics–chiefly, overall acceptability …
psyllium husk gel (PHG) on wheat bread (WB) characteristics–chiefly, overall acceptability …
Characterization of scalded dough and its impact on the growth of mixed yeasts originating from Jiaozi
HF Li, FJ Dai, LL Zhang, ZJ Li - Food Bioscience, 2022 - Elsevier
The use of scalded dough fermentation has become increasingly popular because of its
positive effects on product texture, safe quality and flavor. In this study, the characteristics of …
positive effects on product texture, safe quality and flavor. In this study, the characteristics of …
Reduction of Asparagine and Reducing Sugar Content, and Utilization of Alternative Food Processing Strategies in Mitigating Acrylamide Formation—A Review
BKHH Batuwita, JMJK Jayasinghe… - Food and Bioprocess …, 2024 - Springer
Acrylamide formation in carbohydrate-and protein-rich foods processed at high
temperatures tends to form toxic and carcinogenic acrylamide, which has become a global …
temperatures tends to form toxic and carcinogenic acrylamide, which has become a global …
The contribution of scalded and scalded-fermented Rye Wholemeal flour to quality parameters and acrylamide formation in semi-wheat-Rye bread
The aim of this study was to evaluate the influence of scalded (Sc) and scalded-fermented
(FSc)(with Lactiplantibacillus paracasei No. 244 strain) rye wholemeal flour on the quality …
(FSc)(with Lactiplantibacillus paracasei No. 244 strain) rye wholemeal flour on the quality …
Textural and sensory properties of wheat bread fortified with nettle (Urtica dioica L.) produced by the scalded flour method
The main aim of the study was to investigate the texture and sensory properties of wheat
bread with nettle infusion, which was incorporated into the dough recipe in the process of …
bread with nettle infusion, which was incorporated into the dough recipe in the process of …
Development of no-salt herbal bread using a method based on scalded flour
The primary objectives of this study were to investigate the quality of no-salt wheat bread
prepared with a mixture of herbs (MH) using a method involving the addition of scalded flour …
prepared with a mixture of herbs (MH) using a method involving the addition of scalded flour …