...Amar Aouzelleg; Delia Ojinnaka Purpose The purpose of this conceptual paper was to introduce the risk–benefit approach to bakery products in relation to their acrylamide content. Acrylamide is a compound which gives rise to risks of cancer, and several mitigating procedures have been in place...

...% of RDI); and sodium: < 400 mg (< 20% RDI). To achieve these nutritional goals, a balanced school breakfast was proposed, consisting of a cereal-based bakery product, seasonal fruit and infusion of tea or yerba mate with half a cup of milk. Therefore, snacks were designed to be the cereal-based...

.... Commercial flour was analyzed for moisture, crude protein, crude fat and crude fiber content using the standard methods as described in AACC (2000) . Fermentation Sugar Bakery products Yeast is amongst one the most important ingredient of the bread, mainly responsible for carrying out...

...@yahoo.com © Emerald Group Publishing Limited 2008 Bakery products Ergonomics Energy sources Nigeria Bread, a product of wheat, is a highly nutritious food eaten in one form or another by nearly every person on earth. An excellent source of vitamins, protein and carbohydrates, bread...

... with baker's yeast can give better performance for better quality and shelf life of the bread. Bakery products Bacteria Food products Wheat (Triticum aestivum L.) is a main food crop in most parts of the world including Pakistan. Among the cereal grains wheat is preferred due to the presence...