A combination of additives can synergically decrease acrylamide content in gingerbread without compromising sensory quality.
Sign Up to like & getrecommendations! Published in 2017 at "Journal of the science of food and agriculture"
DOI: 10.1002/jsfa.7811
Abstract: BACKGROUND The present study tested whether replacement of the leavening agent ammonium carbonate by sodium hydrogen carbonate in combination with calcium cation and acidifying agent will synergically decrease acrylamide (AA) content in gingerbread. RESULTS The… read more here.
Keywords: combination; quality; gingerbread; content gingerbread ... See more keywords
Innovative Application of Chicken Eggshell Calcium to Improve the Functional Value of Gingerbread
Sign Up to like & getrecommendations! Published in 2022 at "International Journal of Environmental Research and Public Health"
DOI: 10.3390/ijerph19074195
Abstract: Food waste, such as eggshell, can be an environmental problem if it is not properly managed. One of the ways to solve this is by using the eggshell as the cheap calcium source in food… read more here.
Keywords: gingerbread; calcium; activity; chicken eggshell ... See more keywords