Projects

Research regarding the influence of the extraction degree of wheat flour on the level of acrylamide in bread

2012-01-15

Contract:

ing authority: National Authority for Scientific Research and Innovation

Project completion period: 06.11.2012-15.08.2015

Budget: 2.824.240 lei

The objective of the project: Research on the influence of the extraction degree of wheat flour on the level of acrylamide in bread.

Specific objectives:

  • Development, validation and RENAR accreditation of a GC-MS/MS method for acrylamide determination from bread, biscuits and other similar products.
  • Experimental studies regarding the influence of some factors like: raw material (type of wheat flour, type of cereal), manufacture recipe (type of natural ingredient added- walnuts, olives, onions; type of sweetener- sugar, honey, glucose syrup, fructose; type of fat- margarine, butter, lard, sunflower oil, palm oil), technological process (the dough preparation process- direct or indirect, time and baking temperature, etc.) on the acrylamide level formed in bread and biscuits.
  • Establishment of correlations between acrylamide level and the investigated factors.

Project manager: Negoiță Mioara

E-mail: mioara.negoita@bioresurse.ro

Beneficiar:

IBA Bucuresti

Project "Research regarding the influence of the extraction degree of wheat flour on the level of acrylamide in bread"

Program: NUCLEU - PN 12 48 01 01

Contract no. 48N/2012

Contracting authority: National Authority for Scientific Research and Innovation

Project completion period: 06.11.2012-15.08.2015

Budget: 2.824.240 lei

The objective of the project: Research on the influence of the extraction degree of wheat flour on the level of acrylamide in bread.

Specific objectives:

  • Development, validation and RENAR accreditation of a GC-MS/MS method for acrylamide determination from bread, biscuits and other similar products.
  • Experimental studies regarding the influence of some factors like: raw material (type of wheat flour, type of cereal), manufacture recipe (type of natural ingredient added- walnuts, olives, onions; type of sweetener- sugar, honey, glucose syrup, fructose; type of fat- margarine, butter, lard, sunflower oil, palm oil), technological process (the dough preparation process- direct or indirect, time and baking temperature, etc.) on the acrylamide level formed in bread and biscuits.
  • Establishment of correlations between acrylamide level and the investigated factors.

Project manager: Negoiță Mioara

E-mail: mioara.negoita@bioresurse.ro