Assessment of Acrylamide Formation in Various Iraqi Bread Types and Mitigation of Acrylamide Production by Calcium Carbonate in White Flatbread

<div>(a) Five bread types: DFB (wheat flatbread); WFB (white flatbread); SB (stone-baked bread); WB (white baguette); and DB (wheat baguette), used in the study. (b) White flatbread supplemented with different concentrations (TB<sub>1</sub> = 240, TB<sub>2</sub> = 260, and TB<sub>3</sub> = 280 mg/100 g flour) of CaCO<sub>3</sub> and TB<sub>c</sub> used as control.</div>

Journal of Food Quality

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Figure 1: Assessment of Acrylamide Formation in Various Iraqi Bread Types and Mitigation of Acrylamide Production by Calcium Carbonate in White Flatbread 

Figure 1 | Assessment of Acrylamide Formation in Various Iraqi Bread Types and Mitigation of Acrylamide Production by Calcium Carbonate in White Flatbread 