Sweet J’s has also earned lots of great recognition from local publications such as the Dallas Observer, Eater Dallas, Focus Magazine and numerous local food bloggers. Word spread fast, and soon Sweet J’s was at holiday tables and special occasions across the greater Dallas area.
You’ll taste the difference from “store bought” with every bite, and you’ll always be left wanting more!įor many years, Jena had been tantalizing friends and family with her baked goods, when in 2016 she and her mom, Judeann began offering their yummy array of handmade, sweet and savory pies. All rights reserved.Baking is about highlighting and blending the natural flavors you are working with, so they shine through and complement each other.Īt Sweet J’s, we start with only the freshest and tastiest ingredients possible to create sumptuous pies and treats. In contrast, the advantage of wholemeal cake about their nutritional value should not be disregarded, thus, the use of water in its preparation and moderate consumption are strategies that could be adopted to reduce the risk of exposure to AA.īakery products Cake formulation Daily Exposure Processing contaminants Sweet products Wholemeal flour.Ĭopyright © 2023 Elsevier Ltd. Therefore, a good strategy to avoid high AA levels in cakes is to use of refined wheat flour and water in the formulation. The total daily exposure of AA + HMF when consuming wholemeal cake is 1.8 times higher than white cake consumption, in which the values of margin of exposure (MOE), below 10,000). The PCA showed that the proteins increased the AA formation during the dough baking, while the reducing sugar and the browning index were related to HMF formation in the cake crust. The HMF levels (45-138 µg/kg) were up to 13 times lower than the AA (393-970 µg/kg) in cakes. In this study, a central composite design and a principal component analysis (PCA) were used to assess how the formulation affects the formation of acrylamide (AA) and hydroxymethylfurfural (HMF) in wholemeal and white cakes. Electronic address: bakery products, beyond the heat treatment conditions, the type of flour and the combination with other ingredients in different ratios can increase or mitigate the formation of processing contaminants. Electronic address: 5 Mycotoxins and Food Science Laboratory, School of Chemistry and Food, Federal University of Rio Grande - FURG, Avenida Itália Km 8, Campus Carreiros, 96203-900 Rio Grande, RS, Brazil. Electronic address: 4 Mycotoxins and Food Science Laboratory, School of Chemistry and Food, Federal University of Rio Grande - FURG, Avenida Itália Km 8, Campus Carreiros, 96203-900 Rio Grande, RS, Brazil.
Electronic address: 3 Mycotoxins and Food Science Laboratory, School of Chemistry and Food, Federal University of Rio Grande - FURG, Avenida Itália Km 8, Campus Carreiros, 96203-900 Rio Grande, RS, Brazil. Electronic address: 2 Mycotoxins and Food Science Laboratory, School of Chemistry and Food, Federal University of Rio Grande - FURG, Avenida Itália Km 8, Campus Carreiros, 96203-900 Rio Grande, RS, Brazil. Electronic address: 1 Mycotoxins and Food Science Laboratory, School of Chemistry and Food, Federal University of Rio Grande - FURG, Avenida Itália Km 8, Campus Carreiros, 96203-900 Rio Grande, RS, Brazil. 1 Mycotoxins and Food Science Laboratory, School of Chemistry and Food, Federal University of Rio Grande - FURG, Avenida Itália Km 8, Campus Carreiros, 96203-900 Rio Grande, RS, Brazil.
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