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- W2479742032 endingPage "157" @default.
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- W2479742032 abstract "Due to the high temperatures applied, ingredients used in the recipe, and the low moisture levels reached, baking triggers a series of chemical reactions between food components, improving both texture and organoleptic characteristics of the baked food, but it also leads to the formation of potentially toxic products as acrylamide. Acrylamide is formed as a consequence of the Maillard reaction, where reducing sugars react with asparagine at temperatures primarily above 120 °C. Bakery products are widely consumed by the population; therefore, they may significantly contribute to the total daily acrylamide intake, particularly in children and adolescents. This chapter summarizes the main aspects related to the occurrence levels of this process contaminant in bakery products and the main factors involved into their formation. Compositional and technological processing factors as well as possible mitigation strategies to reduce acrylamide content in bakery products are described." @default.
- W2479742032 created "2016-08-23" @default.
- W2479742032 creator A5032649230 @default.
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- W2479742032 date "2016-01-01" @default.
- W2479742032 modified "2023-10-16" @default.
- W2479742032 title "Acrylamide in Bakery Products" @default.
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- W2479742032 doi "https://doi.org/10.1016/b978-0-12-802832-2.00007-3" @default.
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