Impact of inert and inhibitor baking atmosphere on HMF and acrylamide formation in bread

Gulcan U., Uslu C. C., MUTLU C., Arslan-Tontul S., Erba M.

Food Chemistry, cilt.332, 2020 (SCI-Expanded) identifier identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 332
  • Basım Tarihi: 2020
  • Doi Numarası: 10.1016/j.foodchem.2020.127434
  • Dergi Adı: Food Chemistry
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus, Academic Search Premier, PASCAL, Aerospace Database, Aquatic Science & Fisheries Abstracts (ASFA), BIOSIS, CAB Abstracts, Chimica, Communication Abstracts, Compendex, EMBASE, Food Science & Technology Abstracts, MEDLINE, Metadex, Veterinary Science Database, Civil Engineering Abstracts
  • Anahtar Kelimeler: Bread, Maillard reaction, Acrylamide, HMF, Inert, Inhibitor, MAILLARD REACTION, TEMPERATURE, FOOD, REDUCTION, PRODUCTS, BAKERY, MODEL, TIME
  • Akdeniz Üniversitesi Adresli: Evet

Özet

© 2020 Elsevier LtdThe 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.