Influence of baking and frying conditions on acrylamide formation in various prepared bakery, snack, and fried products

Influence of baking and frying conditions on acrylamide formation in various prepared bakery, snack, and fried products

The core objective of the present study was to evaluate the influence of baking/frying times and temperatures on the formation of acrylamide in bakery, snack, and fried products such as biscuits, muffins, pizza, cakes, samosa, paratha rolls, nuggets, and potato cutlets during baking/frying at differ...

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Bibliographic Details
Main Authors: Muhammad Mushtaq Ahmad, Tahir Mahmood Qureshi, Maham Mushtaq, Amjad Islam Aqib, Umair Mushtaq, Salam A. Ibrahim, Abdul Rehman, Muhammad Waheed Iqbal, Tabish Imran, Shahida Anusha Siddiqui, Anjum Javed, Sadaf Shamim, Muhammad Hamzah Saleem
Format: Article
Language:English
Published: Frontiers Media S.A. 2022-11-01
Series:Frontiers in Nutrition
Subjects:
flour rheology
acrylamide concentrations
sensory evaluation
bakery
fried products
Online Access:https://www.frontiersin.org/articles/10.3389/fnut.2022.1011384/full

Internet

https://www.frontiersin.org/articles/10.3389/fnut.2022.1011384/full

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