Browning Indicators in Bread

Abstract

Bread is the most important food in the Spanish household and represents the largest proportion of products produced by commercial bakeries. The browning indicators furosine, hydroxymethylfurfural (HMF), and color were determined to evaluate heat effects induced during manufacture of these foods. The breads analyzed were common, special, sliced toasted, and snack breads. Identical sample preparation and HPLC conditions were used to determine HMF in all breads. The precision tested at high and low HMF concentration in breads was 2.60% and 1.57%, respectively. Recovery of HMF was 96.2%. The HMF values ranged from 2.2 to 68.8 mg/kg. Color index (100 - L) ranged from 17.0 to 38.2. The linear correlations (r(2)) between 100 - L/HMF were above 0.70 for common, special, and snack breads. Similar correlation was obtained between 100 - L/HMF in a dough baking at different times. The furosine content in common bread ranged between 125 and 208 mg/100 g of protein. No linear correlation was found between furosine and HMF. Moreover, HMF and furosine were also determined in crumb and crust. Levels of HMF had a wide range (0.9-1.76 mg/kg) and furosine was between 43 and 221 mg/100 g of protein.

Effect of storage conditions on furosine formation in milk–cereal based baby foods

“…The only report offering results that can be compared with those of the present study correspond to the formation of furosine in baby cereals with (40%) powdered milk stored under industrial conditions (32º and 55ºC for 1, 3, 6 or 12 months in air or nitrogen atmosphere) (Ramírez-Jiménez et al, 2004a). At zero time, samples had furosine contents greater than those found in our study.…”

“…Studies have been done on the effect of thermal treatment (Guerra-Hernández & Corzo, 1996;Guerra-Hernández et al, 1999) and storage (Ramírez-Jiménez, Guerra-Hernández & García-Villanova, 2003;Rada-Mendoza, Sanz, Olano & Villamiel, 2004;Ramírez-Jiménez, García-Villanova & Guerra-Hernández, 2004a) on the furosine content of baby foods. However, only one of these studies included baby foods containing cereals and milk in their composition (Ramírez-Jiménez et al, 2004a).…”

“…However, only one of these studies included baby foods containing cereals and milk in their composition (Ramírez-Jiménez et al, 2004a). Now many types of baby foods are found on the market, and their consumption has been rising (Mercasa, 2006).…”

Impact of flavour solvent on biscuit micro-structure as measured by X-ray micro-Computed Tomography and the distribution of vanillin and HMF (HPLC)

“…8): the lowest HMF concentration is present in the core of the biscuit, and it can be hypothesised that this region would have received the least heat damage [22]. HMF generation is a bi-product of Maillard chemistry, and its formation is strongly linked to thermal exposure, a good example is the high concentrations found in the crust of bread when compared to the crumb [24]. Figure 9 shows the horizontal distribution of pores and relative porosity by analysed layer, TA biscuits had a central core of the biscuit that contained larger pores and lower porosity than that of the PG biscuits which correlates with the higher retention of vanillin in the central core of the TA biscuit shown previously (Fig.…”

Application Potential of Food Protein Modification

“…Also prolonged storage of high-protein nutrition bars showed nonenzymatic Maillard browning as a result of interaction between whey protein isolate and high-fructose corn syrup or sorbitol syrup (McMahon et al, 2009). The baking process of bread was found to affect color formation determined by furosine and hydroxymethylfurfural concentrations (Ramírez-Jiménez et al, 2000). Variation of baking temperature and dough composition determines the extent of furosine formation and loss, acid-released lysine, and carboxymethyllysine formation of cookies (Charissou et al, 2007).…”