| Titles |
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English :
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Effect of Some Manufacturing Factors on Acrylamide Formation in Different Soft Bread (Feno) Formulas
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Arabic :
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تأثير بعض عوامل التصنيع على تكوين الأكريلاميد في خلطات مختلفة للخبز الفينو
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| Abstract |
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). The obtained results showed that increasing of baking temperature to 250oC, baking time to 25 min and dough pH to 8 led to markedly increase in acrylamide content in each formulas and after that decreased. The effect of baking time on acrylamide formation was somewhat higher than the effect of baking temperature. Increasing of dough moisture and fermentation time led to decrease in acrylamide content of each formulas. The highest level of acrylamide was formed in the formula contained sugar with milk followed by sugar alone while the lowest acrylamide level was found in the formula without sugar and milk under each studied factor. As organoleptic evaluation, baking at 2200C for 15 min was enough to obtain acceptable soft bread.
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| Publication year |
2008
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| Availability location |
معهد بحوث تكنولوجيا الاغذية - ش جامعة القاهرة - الجيزة
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| Availability number |
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| Organization Name |
Food Technology Research Institute (FTRI)
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| serial title |
Journal of Agricultural Research Kafrelsheikh University ,
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| Author(s) from ARC |
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| External authors (outside ARC) |
محمد عوض سعد عبد الجليل
قسم علوم وتكنولوجيا الاغذية ـ كلية الزراعة ـ جامعة كفرالشيخ ـ مصر
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| Agris Categories |
Nutrition programmes
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AGROVOC
TERMS |
Acrylamide.
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| Publication Type |
Journal
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