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      Acrylamide and 5-hydroxymethylfurfural formation during biscuit baking. Part II: Effect of the ratio of reducing sugars and asparagine.

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          Abstract

          This study investigated acrylamide and 5-hydroxymethylfurfural (HMF) formation during biscuit baking. Four types of wheat flour with different molar ratios of total fructose and glucose to asparagine were investigated. Nevertheless, the molar ratio in all four biscuit doughs exceeded one after proofing due to enzyme action. Data obtained after baking were used to develop a mechanistic model, based on the asparagine-related pathway, for acrylamide and HMF formation in the four baked biscuit types. Asparagine reacted with fructose to form a Schiff base before decarboxylation to produce acrylamide without Amadori rearrangement product and sugar fragmentation. Fructose contributed considerably to acrylamide formation and to HMF formation via caramelization in all four biscuit types. No clear correlation was found between acrylamide and HMF in baked biscuits, nor between asparagine and the sum of glucose and fructose concentrations in the wheat flour.

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          Author and article information

          Journal
          Food Chem
          Food chemistry
          Elsevier BV
          0308-8146
          0308-8146
          Sep 01 2017
          : 230
          Affiliations
          [1 ] RIKILT, Wageningen University and Research Centre, Wageningen, The Netherlands.
          [2 ] RIKILT, Wageningen University and Research Centre, Wageningen, The Netherlands. Electronic address: ine.vanderfels@wur.nl.
          [3 ] Food Quality and Design Group, Wageningen University and Research Centre, Wageningen, The Netherlands.
          Article
          S0308-8146(17)30377-1
          10.1016/j.foodchem.2017.03.009
          28407894
          6ff07158-27e4-4a75-9188-0c3e825b068a
          History

          5-Hydroxymethylfurfural (HMF),Acrylamide,Bakery products,Multiresponse kinetic modelling,Neo-formed contaminants

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