EFFECTS OF ACETIC ACID AND DOUGH FERMENTATION ON THE ACRYLAMID CONTENT OF SANGAK BREAD (BRIEF REPORT)

Q: How can I download an article?

To download an article from SID, first log in to the site, search for the article title, and click on the 'Download Article' option.

Q: How can I download an ISI article?

To download an ISI article on SID, enter the keyword or article title in the search bar, view the relevant results, click on the desired article, and select the 'Download Article' option.

Q: How can I access the SID database?

To access the SID database, visit SID.ir, create an account, and log in to access scientific resources.

Q: Is downloading articles from SID free?

Some articles on SID are available for free, while others require payment. Details are specified on the article's page.

MEHRAN B.; FARHOOSH R.; SHAHEDI M.; SHARIF A.

مرکز اطلاعات علمی Scientific Information Database (SID) - Trusted Source for Research and Academic Resources

Journal Paper

Paper Information

Journal: Iranian Food Science and Technology Research Journal Year:2015 | Volume:11 | Issue:1 Page(s): 100-106

Download Full-Text

Persian Verion

View:

783

Download:

Cites:

Information Journal Paper

Title

EFFECTS OF ACETIC ACID AND DOUGH FERMENTATION ON THE ACRYLAMID CONTENT OF SANGAK BREAD (BRIEF REPORT)

Author(s)

MEHRAN B. | FARHOOSH R. | SHAHEDI M. | SHARIF A. | Issue Writer Certificate

Keywords

ACETICACIDQ2

ACRYLAMIDEQ2

FERMENTATIONQ2

GAS CHROMATOGRAPHYQ2

SOURDOUGHQ2

Abstract

The best PH for starting the Millard reaction and ACRYLAMIDE formation ranges 7 to 8. PH below this range slows the reaction speed down and the resultant ACRYLAMIDE formation delayed. This research assess how Acetic Acid in 0.05, 0.15, 0.25% concentrations together with SOURDOUGH may promote acidity in bread dough and how they can cause a reduction of ACRYLAMIDE content in Sangak bread [an Iranian traditional bread]. Here the ACRYLAMIDE is assessed after it was derived and then transferring it to gaseous chromatography with ion indicator. The concentration of ACRYLAMIDE in Sangak breads made of SOURDOUGH with 0.05, 0.15 and 0.25% of acid acetic showed a decrease of 73.47, 81.50 and 82.10% and also a 90.55, 92.80 and 95.96 % decrease when the bread has been made of the same compounds and yeast. The acidity of compounds with acidity rate of 0.05, 0.15 and 0.25% in Sangak bread made of yeast equates to 0.12, 0.14 and 0.17% (normal) respectively; while these values for Sangak breads made of SOURDOUGH stand at 0.16, 0.18 and 0.21% (normal). Therefore, decreased ACRYLAMIDE can be attributed to increased acidity of dough.

Cites

No record.

References

No record.

Cite

APA: Copy

MEHRAN, B., FARHOOSH, R., SHAHEDI, M., & SHARIF, A.. (2015). EFFECTS OF ACETIC ACID AND DOUGH FERMENTATION ON THE ACRYLAMID CONTENT OF SANGAK BREAD (BRIEF REPORT). IRANIAN FOOD SCIENCE AND TECHNOLOGY RESEARCH JOURNAL, 11(1), 100-106. SID. https://sid.ir/paper/143753/en

Vancouver: Copy

MEHRAN B., FARHOOSH R., SHAHEDI M., SHARIF A.. EFFECTS OF ACETIC ACID AND DOUGH FERMENTATION ON THE ACRYLAMID CONTENT OF SANGAK BREAD (BRIEF REPORT). IRANIAN FOOD SCIENCE AND TECHNOLOGY RESEARCH JOURNAL[Internet]. 2015;11(1):100-106. Available from: https://sid.ir/paper/143753/en

IEEE: Copy

B. MEHRAN, R. FARHOOSH, M. SHAHEDI, and A. SHARIF, “EFFECTS OF ACETIC ACID AND DOUGH FERMENTATION ON THE ACRYLAMID CONTENT OF SANGAK BREAD (BRIEF REPORT),” IRANIAN FOOD SCIENCE AND TECHNOLOGY RESEARCH JOURNAL, vol. 11, no. 1, pp. 100–106, 2015, [Online]. Available: https://sid.ir/paper/143753/en

Related Journal Papers