科研之友
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摘要
The chemical reactions involved in a toasting process are mainly Maillard reaction (MR) and caramelization. A possible mutagen, 5-hydroxymethyl-2-furfural (HMF), is an intermediate product of MR and is also formed with caramelization from the degradation of sugars at high temperatures. Therefore, the objective of this study was to determine the relationship between HMF formation and temperature evolution during toasting of bread slices. For this purpose, bread slices were toasted up to 250s in a double-slot toaster, and HMF determination in crust and crumb sections was performed with a high-pressure liquid chromatography method. Center and surface temperatures of the slices were recorded using thermocouples and an infrared camera. Significant HMF accumulation and distribution through a slice were determined during toasting. Knowing the relationship of HMF formation with temperature evolution is significant to control toasting and for further design and optimization studies. PRACTICAL APPLICATIONS Bread is the most popular food in the world, and its nutritive value is reduced significantly during toasting. Toasting, occupying a major segment of the food industry, is preferred due to the easier digestion and increased flavor and edibility compared with fresh bread, especially after staling starts. Maillard reaction and caramelization take place during toasting of bread slices, and this results in formation and accumulation of potent odorants and high molecular weight polycyclic aromatic hydrocarbons. 5-hydroxymethyl-2-furfural (HMF) is one of the possible mutagens, and knowing the relationship of HMF formation with temperature evolution is significant to control toasting and for further design and optimization studies.
- 出版日期2013-4
