Scopus
Impact of inert and inhibitor baking atmosphere on HMF and acrylamide formation in bread
Food Chemistry · Aralık 2020
Makale Bilgileri
DergiFood Chemistry
Yayın TarihiAralık 2020
Cilt / Sayfa332
Scopus ID2-s2.0-85087386915
Özet
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.
Yazarlar (5)
1
Ümmügülsüm Gülcan
2
Cihadiye Candal-Uslu
3
Ceren Mutlu
4
Sultan Arslan-Tontul
ORCID: 0000-0003-1557-7948
5
Mustafa Erbaş
Anahtar Kelimeler
Acrylamide
Bread
HMF
Inert
Inhibitor
Maillard reaction
Kurumlar
Agriculture and Rural Development Support Institution
Kastamonu Turkey
Akdeniz Üniversitesi
Antalya Turkey
Artvin Coruh University, Turkey
Artvin Turkey
Balikesir Üniversitesi
Balikesir Turkey
Selçuk Üniversitesi
Selçuklu Turkey
Metrikler
26
Atıf
5
Yazar
6
Anahtar Kelime