{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,6,30]],"date-time":"2026-06-30T00:51:33Z","timestamp":1782780693328,"version":"3.54.5"},"reference-count":36,"publisher":"Wiley","issue":"3","license":[{"start":{"date-parts":[[2016,6,14]],"date-time":"2016-06-14T00:00:00Z","timestamp":1465862400000},"content-version":"vor","delay-in-days":0,"URL":"http:\/\/onlinelibrary.wiley.com\/termsAndConditions#vor"}],"content-domain":{"domain":["scijournals.onlinelibrary.wiley.com"],"crossmark-restriction":true},"short-container-title":["J Sci Food Agric"],"published-print":{"date-parts":[[2017,2]]},"abstract":"<jats:title>Abstract<\/jats:title><jats:sec><jats:title>BACKGROUND<\/jats:title><jats:p>The present study tested whether replacement of the leavening agent ammonium carbonate by sodium hydrogen carbonate in combination with calcium cation and acidifying agent will synergically decrease acrylamide (<jats:styled-content style=\"fixed-case\">AA<\/jats:styled-content>) content in gingerbread.<\/jats:p><\/jats:sec><jats:sec><jats:title>RESULTS<\/jats:title><jats:p>The type of leavening agent and the presence of Ca<jats:sup>2+<\/jats:sup> and citric acid accounted for 33.6%, 13.2% and 53.2% of the explained variability of the <jats:styled-content style=\"fixed-case\">AA<\/jats:styled-content> content, respectively (<jats:italic>P<\/jats:italic> &lt; 0.01). The <jats:styled-content style=\"fixed-case\">AA<\/jats:styled-content> content in gingerbread produced with (<jats:styled-content style=\"fixed-case\">NH<jats:sub>4<\/jats:sub><\/jats:styled-content>)<jats:styled-content style=\"fixed-case\"><jats:sub>2<\/jats:sub>CO<jats:sub>3<\/jats:sub><\/jats:styled-content> alone was 186.5 \u00b5g kg<jats:sup>\u22121<\/jats:sup>. Irrespective of other tested additives, <jats:styled-content style=\"fixed-case\">NaHCO<jats:sub>3<\/jats:sub><\/jats:styled-content> decreased (<jats:italic>P<\/jats:italic> &lt; 0.05) <jats:styled-content style=\"fixed-case\">AA<\/jats:styled-content> content to 42% compared to (<jats:styled-content style=\"fixed-case\">NH<jats:sub>4<\/jats:sub><\/jats:styled-content>)<jats:styled-content style=\"fixed-case\"><jats:sub>2<\/jats:sub>CO<jats:sub>3<\/jats:sub><\/jats:styled-content>. Combination of <jats:styled-content style=\"fixed-case\">NaHCO<jats:sub>3<\/jats:sub><\/jats:styled-content> + <jats:styled-content style=\"fixed-case\">CaCl<jats:sub>2<\/jats:sub><\/jats:styled-content> + citric acid in dough reduced (<jats:italic>P<\/jats:italic> &lt; 0.05) <jats:styled-content style=\"fixed-case\">AA<\/jats:styled-content> content below the limit of detection (25 \u00b5g kg<jats:sup>\u22121<\/jats:sup>). The <jats:styled-content style=\"fixed-case\">AA<\/jats:styled-content> content in gingerbread (<jats:italic>y<\/jats:italic>; \u00b5g kg<jats:sup>\u22121<\/jats:sup>) decreased with an increasing number of additives used (<jats:italic>x<\/jats:italic>) according to the equation <jats:italic>y<\/jats:italic> = 158.8 \u2013 47.94<jats:italic>x<\/jats:italic> (<jats:italic>r<\/jats:italic><jats:sup>2<\/jats:sup> = 0.42; <jats:italic>P<\/jats:italic> &lt; 0.0001). A comprehensive sensory analysis did not indicate any significant deterioration (<jats:italic>P<\/jats:italic> &gt; 0.05) in the organoleptic quality of gingerbread produced using calcium cation and citric acid.<\/jats:p><\/jats:sec><jats:sec><jats:title>CONCLUSION<\/jats:title><jats:p>The present study demonstrates that the combination of additives <jats:styled-content style=\"fixed-case\">NaHCO<jats:sub>3<\/jats:sub><\/jats:styled-content>\/Ca<jats:sup>2+<\/jats:sup>\/citric acid synergically decreases <jats:styled-content style=\"fixed-case\">AA<\/jats:styled-content> content in gingerbread without compromising the sensory quality. \u00a9 2016 Society of Chemical Industry<\/jats:p><\/jats:sec>","DOI":"10.1002\/jsfa.7811","type":"journal-article","created":{"date-parts":[[2016,5,21]],"date-time":"2016-05-21T10:55:56Z","timestamp":1463828156000},"page":"889-895","update-policy":"https:\/\/doi.org\/10.1002\/crossmark_policy","source":"Crossref","is-referenced-by-count":16,"title":["A combination of additives can synergically decrease acrylamide content in gingerbread without compromising sensory quality"],"prefix":"10.1002","volume":"97","author":[{"given":"Tom\u00e1\u0161","family":"Komprda","sequence":"first","affiliation":[{"name":"Mendel University in Brno Department of Food Technology  Zem\u011bd\u011blsk\u00e1 1 613 00 Brno Czech Republic"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Antonin","family":"Pridal","sequence":"additional","affiliation":[{"name":"Mendel University in Brno, Department of Zoology Fisheries, Hydrobiology and Apidology  Zem\u011bd\u011blsk\u00e1 1 613 00 Brno Czech Republic"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Renata","family":"Mikul\u00edkov\u00e1","sequence":"additional","affiliation":[{"name":"Research Institute of Brewing and Malting  Mosteck\u00e1 971\/7 614 00 Brno Czech Republic"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Zden\u011bk","family":"Svoboda","sequence":"additional","affiliation":[{"name":"Research Institute of Brewing and Malting  Mosteck\u00e1 971\/7 614 00 Brno Czech Republic"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Olga","family":"Cwikov\u00e1","sequence":"additional","affiliation":[{"name":"Mendel University in Brno Department of Food Technology  Zem\u011bd\u011blsk\u00e1 1 613 00 Brno Czech Republic"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"\u0160\u00e1rka","family":"Nedomov\u00e1","sequence":"additional","affiliation":[{"name":"Mendel University in Brno Department of Food Technology  Zem\u011bd\u011blsk\u00e1 1 613 00 Brno Czech Republic"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Vladim\u00edr","family":"S\u00fdkora","sequence":"additional","affiliation":[{"name":"Mendel University in Brno Department of Food Technology  Zem\u011bd\u011blsk\u00e1 1 613 00 Brno Czech Republic"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"311","published-online":{"date-parts":[[2016,6,14]]},"reference":[{"key":"e_1_2_5_2_1","volume-title":"Acrylamide. 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