A combination of additives can synergically decrease acrylamide content in gingerbread without compromising sensory quality.
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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