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INFLUENCE OF ADDITION OF DIFFERENT TYPES OF SUGAR AND LEAVENING AGENTS ON THE ACRYLAMIDE CONTENT IN BISCUITS

The effect of different leavening agents namely ammonium hydrogencarbonate (NH4HCO3) sodium hydrogen- carbonate (NaHCO3),  baking powder  (B.p) with the concentration of 2 and 3g. /100 gm. flour and different types of sugar namely, sucrose, glucose and blackstrap molasses on acrylamide content was s...

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Gardado en:
Autor Principal: Afaf - Haniem Ramadan
Formato: Artigo
Idioma:Árabe
Publicado: Mansoura University, Faculty of Agriculture 2012-01-01
Series:Journal of Food and Dairy Sciences
Assuntos:
Hard biscuits
baking agents
reducing sugars
sodium hydrogen carbonate
ammonium hydrogencarbonate
baking powder and safety limit of acrylamide
Acceso en liña:https://jfds.journals.ekb.eg/article_75293_a66cfd39f334b8babb8dac781f48886f.pdf
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