A5010829246- Potato Plant Research
- Phytase and its Applications
- Food composition and properties
- Natural Fiber Reinforced Composites
- Advanced Cellulose Research Studies
- Biofuel production and bioconversion
University of Naples Federico II
2020-2024
The possibility to reduce the acrylamide (AA) formation during cooking by treating pizza dough with l-Asparaginase enzyme was explored. Wheat flour added commercial Preventase® in three formulations: W, M and XR-BG mixing produce doughs. AA content evaluated obtained bases through UHPLC-UV analysis. Enzymes concentration (0.15÷12 U/100 g of flour) water (58÷64 g/100 were considered for doughs intended frying. In fried base, untreated sample (without Preventase®) showed an level 3150±554...
Abstract Background In wheat‐derived bakery products, the quantity of free asparagine (fAsn) has been identified as a key factor in acrylamide (AA) formation. Based on this assumption, four varieties common wheat ( Triticum aestivum L.), Stromboli , Montecarlo Sothys and Cosmic selected for their different fAsn content inside grain, were studied to evaluate potential production pizza with reduced AA levels. To purpose, wholemeal refined flours obtained from each variety. Results The ranged...
The research objective was to investigate the morpho-rheological, chemical, and structural changes of dough Neapolitan pizza TSG as leavening time varies evaluate their effects on digestibility starch formation acrylamide during baking. Pizza monitored for 48 h at 22 °C/80% RH, analyses were conducted selected times (0, 4, 8, 16, 24, h). It observed that in 30 volume tripled viscoelastic relaxed first 4 h, evidenced by lower value relaxation percentage "a" higher rate decay "b", associated...