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- W2565736114 abstract "Abstract Aim The aim of study was to analyze the assortment of bake-off bread in selected supermarkets and discount stores and preliminary assessment of safety of consuming bake-off products, especially in terms of pediatric. Material and methods The availability of bake-off bread in selected supermarkets and discount stores was assessed. Bread composition, food additives and mixes for bakery products were analyzed. Results A total of 277 bake-off products were analyzed. 84.8% of the assortment was produced by combined use of 29 food additives. The most commonly food additives were pH control agents (60.4%) and emulsifiers (19.5%). Starch, gluten, sugar, glucose, rapeseed oil and mixes for bakery applying were also reported. Conclusions Widespread use of food additives in bake-off technology can be the reason of food hypersensitivity in children with allergic diseases. Consumer education about reading the labels of food products and appropriateness of bread consumption produced without food additives is advisable." @default.
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- W2565736114 date "2017-03-01" @default.
- W2565736114 modified "2023-09-27" @default.
- W2565736114 title "Pieczywo z odroczonego wypieku. Badanie dostępności i składu" @default.
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- W2565736114 doi "https://doi.org/10.1016/j.pepo.2016.12.008" @default.
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