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Effect of crust temperature and water content on acrylamide formation during baking of white bread: Steam and falling temperature baking
- Ahrné, L., Andersson, C.G., Floberg, P., Rosén, J., Lingnert, H.
- Lebensmittel-Wissenschaft + [i.e. und] Technologie 2007 v.40 no.10 pp. 1708-1715
- breads, temperature, water content, acrylamides, baking, steaming, breadmaking, breadmaking quality, color, food analysis, food composition, sensory properties