Formation of acrylamide during baking of shortcrust cookies derived from various flours

Asparagine and reducing sugars are the principal acrylamide precursors in foods. Their main sources in pastries are flour and hen egg yolks. The concentrations of asparagine and carbohydrates vary with flour and depend on multiple factors like environmental conditions during the cultivation of cerea...

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Bibliographic Details

Published in:	Czech Journal of Food Sciences
Main Authors:	Karolina Miśkiewicz, Ewa Nebesny, Joanna Oracz
Format:	Article
Language:	English
Published:	Czech Academy of Agricultural Sciences 2012-02-01
Subjects:	acrylamide asparagine reducing sugars shortcrust cookies flours
Online Access:	https://cjfs.agriculturejournals.cz/artkey/cjf-201201-0008_formation-of-acrylamide-during-baking-of-shortcrust-cookies-derived-from-various-flours.php