Impact of inert and inhibitor baking atmosphere on HMF and acrylamide formation in bread
| Autor: | Cihadiye Candal Uslu, Sultan Arslan-Tontul, Ceren Mutlu, Ummugulsum Gulcan, Mustafa Erbaş |
|---|---|
| Rok vydání: | 2020 |
| Předmět: |
Hot Temperature
Flour Flavour Positive correlation 01 natural sciences Analytical Chemistry Atmosphere chemistry.chemical_compound symbols.namesake 0404 agricultural biotechnology Humans Furaldehyde Cooking Food science Control sample Triticum Inert Acrylamide Chemistry 010401 analytical chemistry food and beverages Bread 04 agricultural and veterinary sciences General Medicine 040401 food science Maillard Reaction 0104 chemical sciences Maillard reaction Taste symbols Negative correlation Food Science |
| Zdroj: | Food Chemistry. 332:127434 |
| ISSN: | 0308-8146 |
| DOI: | 10.1016/j.foodchem.2020.127434 |
| Popis: | The baking in N2 and CO2 atmosphere decreased by 50% the acrylamide, while this level was 99% in SO2. The highest acrylamide content was detected in the control sample as 39.03 µg/kg. Additionally, the lowest HMF content was determined in S-bread as 14.85 mg/kg. The baking atmosphere has a significant impact on L* and a* colour values of bread. The highest L* value was measured in S-bread as 71.2, whereas it was the lowest in the control sample as 49.1. According to the Pearson results, acrylamide showed a negative correlation between L* value. However, no correlation was detected between colour values and HMF. Acrylamide had a positive correlation with flavour, although it did not affect the taste features of bread. No correlation between HMF and sensory properties was determined. The result of the study suggested that inert or inhibitor baking atmosphere may help prevent the Maillard reactions in bakery products. |
| Databáze: | OpenAIRE |
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