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The Contribution of New Breed Purple Wheat (8526-2 and 8529-1) Varieties Wholemeal Flour and Sourdough to Quality Parameters and Acrylamide Formation in Wheat Bread

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Author(s)

Klupsaite, D

Kaminskaite, A

Rimsa, A

Gerybaite, A

Stankaityte, A

Sileikaite, A

Svetlauskaite, E

Cesonyte, E

Urbone, G

Pilipavicius, K

[+3]·

Stukonyte, G

Starkute, V

Zokaityte, E

Lele, V

Cernauskas, D

Mockus, E

Liatukas, Z

Ruzgas, V

Rocha, JM

Bartkiene, E

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Document Type

Article

Year published

2022

Published

in FERMENTATION-BASEL

Volume: 8, Issue: 12, Pages: 724 (21)

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Publication Identifiers

DOI: 10.3390/fermentation8120724

Wos: WOS:000902440700001

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All authors

Name Order	Name	Name Order	Name	Name Order	Name
1	Klupsaite, D;	2	Kaminskaite, A;	3	Rimsa, A;
4	Gerybaite, A;	5	Stankaityte, A;	6	Sileikaite, A;
7	Svetlauskaite, E;	8	Cesonyte, E;	9	Urbone, G;
10	Pilipavicius, K;	11	Vaiginyte, K;	12	Vaisvilaite, M;
13	Prokopenko, V;	14	Stukonyte, G;	15	Starkute, V;
16	Zokaityte, E;	17	Lele, V;	18	Cernauskas, D;
19	Mockus, E;	20	Liatukas, Z;	21	Ruzgas, V;
22	Rocha, JM;	23	Bartkiene, E;

The Contribution of New Breed Purple Wheat (8526-2 and 8529-1) Varieties Wholemeal Flour and Sourdough to Quality Parameters and Acrylamide Formation in Wheat Bread

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The Contribution of New Breed Purple Wheat (8526-2 and 8529-1) Varieties Wholemeal Flour and Sourdough to Quality Parameters and Acrylamide Formation in Wheat Bread

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