publication . Article . 2009

Effect of heat treatment and dough formulation on the formation of Maillard reaction products in fine bakery products - benefits and weak points

Ciesarová, Z.; Kukurová, K.; Bednáriková, A.; Francisco J. Morales;
  • Published: 01 Jan 2009
  • Country: Spain
Abstract
Possibly harmful compounds (acrylamide, 5-(hydroxymethyl)-2-furfural - HMF), markers of the Maillard reaction extent (furosine, fluorescence, browning, colour), as well as beneficial radical-scavenging capacity were determined in fried fine bakery products, rosquillas, at different heat treatment and dough formulation. In different simplified recipes, saccharose was substituted by glucose and fructose, and a raising agent was added while different temperature and time regimes were applied. Duration of frying from 4 min to 8 min increased the acrylamide content from (43 ± 8) μg·kg-1 to (159 ± 12) μg·kg-1 at 180 °C, and from (94 ± 3) μg·kg-1 to (366 ± 5) μ·kg-1 at...
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Article . 2009
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