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The interaction effects of fermentation time and added asparagine and glycine on acrylamide precursors (asparagine and reducing sugars) in dough and content of acrylamide in yeast-leavened wheat bread were studied. Two experiments, with low and high levels of added asparagine (0–0.044 and 0.071–0.476g/100g flour, respectively), were performed. Glycine was added (0.042–0.380g/100g flour) only in the...
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