Publication
EFFECTS OF ROSEMARY EXTRACT ON BREAD QUALITY AND IT ACRYLAMIDE CONTENT
(STEF92 Technology, 2021-12-20, Cristina Valentina Sarion, Adriana Dabija, Georgiana Gabriela Codină)
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Acrylamide (AA) is a chemical contaminant that is formed in bakery products during baking in especially for those obtained from flour with a high extraction rate. There are several ways to reduce the level of AA in bakery products, one of them being the use of antioxidants in bread making. The present study aims to analyze the effects antioxidant addition, respectively a rosemary extract one, in various levels (0.02%, 0.1% and 0.5% on wheat flour of a high extraction rate of 1250 type) to obtain bread products, in...
Advances in Biotechnology2021