دورية أكاديمية
أعرض في EDS

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

التفاصيل البيبلوغرافية
العنوان: Impact of inert and inhibitor baking atmosphere on HMF and acrylamide formation in bread.
المؤلفون: Gülcan Ü; Agriculture and Rural Development Support Institution, 37100 Kastamonu, Turkey., Candal Uslu C; Artvin Coruh University, Faculty of Health Science, Nutrition and Dietetics, 08100 Artvin, Turkey; Akdeniz University, Engineering Faculty, Department of Food Engineering, 07058 Antalya, Turkey., Mutlu C; Akdeniz University, Engineering Faculty, Department of Food Engineering, 07058 Antalya, Turkey; Balikesir University, Engineering Faculty, Department of Food Engineering, 10145 Balikesir, Turkey., Arslan-Tontul S; Selçuk University, Agricultural Faculty, Department of Food Engineering, 42130 Konya, Turkey. Electronic address: sultan.arslan@selcuk.edu.tr., Erbaş M; Akdeniz University, Engineering Faculty, Department of Food Engineering, 07058 Antalya, Turkey.
المصدر: Food chemistry [Food Chem] 2020 Dec 01; Vol. 332, pp. 127434. Date of Electronic Publication: 2020 Jun 30.
نوع المنشور: Evaluation Study; Journal Article
اللغة: English
بيانات الدورية: Publisher: Elsevier Applied Science Publishers Country of Publication: England NLM ID: 7702639 Publication Model: Print-Electronic Cited Medium: Internet ISSN: 1873-7072 (Electronic) Linking ISSN: 03088146 NLM ISO Abbreviation: Food Chem Subsets: MEDLINE
أسماء مطبوعة: Publication: Barking : Elsevier Applied Science Publishers
Original Publication: Barking, Eng., Applied Science Publishers.
مواضيع طبية MeSH: Acrylamide/*chemistry , Bread/*analysis , Cooking/*methods , Furaldehyde/*analogs & derivatives, Flour/analysis ; Furaldehyde/chemistry ; Hot Temperature ; Humans ; Maillard Reaction ; Taste ; Triticum/chemistry
مستخلص: The baking in N 2 and CO 2 atmosphere decreased by 50% the acrylamide, while this level was 99% in SO 2 . 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.
Competing Interests: Declaration of Competing Interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper.
(Copyright © 2020 Elsevier Ltd. All rights reserved.)
فهرسة مساهمة: Keywords: Acrylamide; Bread; HMF; Inert; Inhibitor; Maillard reaction
المشرفين على المادة: 20R035KLCI (Acrylamide)
70ETD81LF0 (5-hydroxymethylfurfural)
DJ1HGI319P (Furaldehyde)
تواريخ الأحداث: Date Created: 20200710 Date Completed: 20200929 Latest Revision: 20200929
رمز التحديث: 20221213
DOI: 10.1016/j.foodchem.2020.127434
PMID: 32645669
قاعدة البيانات: MEDLINE
الوصف
تدمد:1873-7072
DOI:10.1016/j.foodchem.2020.127434