Effect of amino acids on Maillard reaction product formation and total antioxidant capacity in white pan bread

Shen, Yanting; Tebben, Lauren; Chen, Gengjun; Li, Yonghui

doi:10.1111/ijfs.14027

Cited by 28 publications

(24 citation statements)

References 36 publications

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“…Differences in yellow tonality, although not as pronounced, were found between common bread and the other two products, where soft bread and biscuits had higher b* values than common bread (Figure 1C). It is noteworthy that factors such as amino acid and sugar composition, that are critical ingredients in bakery products, could contribute to crust browning (Shen, Chen, Li & Tebben, 2019).…”

Section: Cielab Colour Space Analysis Of the Food Matrices Crustmentioning

confidence: 99%

Cytotoxicity study of bakery product melanoidins on intestinal and endothelial cell lines

et al. 2021

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This is a PDF file of an article that has undergone enhancements after acceptance, such as the addition of a cover page and metadata, and formatting for readability, but it is not yet the definitive version of record. This version will undergo additional copyediting, typesetting and review before it is published in its final form, but we are providing this version to give early visibility of the article. Please note that, during the production process, errors may be discovered which could affect the content, and all legal disclaimers that apply to the journal pertain.

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Section: Cielab Colour Space Analysis Of the Food Matrices Crustmentioning

confidence: 99%

Cytotoxicity study of bakery product melanoidins on intestinal and endothelial cell lines

et al. 2021

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“…The addition of asparagine into the bread dramatically increased the acrylamide content, as expected, while the addition of glycine and proline significantly decreased acrylamide content. Considering our previous study (Shen, Chen, et al, ; Shen, Tebben, et al, ), the bread formulas with additional ribose, proline, and glycine‐enhanced bread's antioxidant activity while decreasing acrylamide formation.…”

Section: Discussionmentioning

confidence: 73%

“…Melanoidins in biscuits showed potential antioxidant activity in the protection of human HepG2 cells against oxidation as well as strong metal chelating activity and anti‐inflammatory activity as determined in in vitro studies (Bekedam, Roos, Schols, Boekel, & Smit, ; Helou et al, ; Martín et al, ). In our previous study, we reported that the increased amount of sugars and amino acids all favored the Maillard reaction and improved the antioxidant capacity of bread (Shen, Chen, & Li, ; Shen, Tebben, Chen, & Li, ). However, the Maillard reaction also generates many toxic compounds, such as acrylamide, 5‐hydroxymethylfurfural, and other advanced glycation end‐products, also known as glycotoxins, associated with reduced availability of essential amino acids, tissue damage, and degenerative disorders (Bastos, Monaro, Siguemoto, & Séfora, ; Delgado‐Andrade, ).…”

Section: Introductionmentioning

confidence: 99%

Effect of added sugars and amino acids on acrylamide formation in white pan bread

Shen

Chen

2019

Cereal Chem

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Background and objectives The products of the Maillard reaction formed from reducing sugars and amino groups are attracting increasing interests as an important dietary antioxidant source. However, acrylamide is also formed during the process, which is a potential carcinogenic substance. The objective of this study was to investigate the effects of various types and amounts of added sugars and amino acids on the formation of acrylamide in white pan bread. Breads were prepared with five sugars (sucrose, glucose, fructose, maltose, and ribose) at three levels (0, 6, and 12 g/100 g flour) and seven amino acids (lysine, alanine, proline, glycine, arginine, threonine, and asparagine) at three levels (0, 0.1 g, and 0.3 g/100 g flour), and the acrylamide content was analyzed by GC‐MS for both the crust and the crumb. Findings Bread with 6 g/100 g flour fructose had the highest crust acrylamide content of 102.6 μg/kg as compared with other sugars, while the addition of ribose caused the lowest crust acrylamide content (41.0 μg/kg). The addition of asparagine into the bread formula dramatically increased the acrylamide content of crust as expected, while the addition of glycine and proline decreased crust acrylamide. Significant contents of acrylamide were also detected in bread crumbs. Conclusions Both the type and amount of added sugars and amino acids in bread formulas affect the amount of acrylamide produced in bread products. Significance and novelty Our study provides a systematic understanding of the effects of added sugars and amino acids on acrylamide formation in wheat bread. This research will benefit industries in developing reduced acrylamide formulas for common bakery products.

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“…In many studies investigating the nonenzymatic browning reactions in model systems, it was shown that the lysine is the most reactive amino acid (Ajandouz & Puigserver, 1999; Ashoor & Zent, 1984; Hemmler et al., 2018). Shen, Tebben, Chen, and Li (2018) studied on the effects of different amino acids on bread properties and reported that breads with darker and less yellowish crust colors were obtained with the addition of amino acids. In this study, breads made with lactose and whey enriched doughs leavened by K. lactis had lower color change when compared to the ones leavened by S. cerevisiae , however, the difference was not found to be statistically significant for whey added formulation.…”

Section: Resultsmentioning

confidence: 99%

Physicochemical and sensory characterization of bread produced from different dough formulations by Kluyveromyces lactis

Akyüz

Mazı

2020

J Food Process Preserv

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This study aimed to investigate the potential of Kluyveromyces lactis to be used as baker's yeast in production of lean bread (100% of wheat flour) and sucrose (10%), lactose (10%), or whey (13.35%) supplemented breads. The pH, total titratable acidity, baking loss, specific volume, color parameters, textural, and sensory properties of breads produced by K. lactis were measured and compared with those of breads produced by commercial baker's yeast. Type of yeast and dough formulation had significant influences on pH, specific volume, baking loss, textural parameters, and color parameters of breads. Commercial baker's yeast presented better results than K. lactis in lean bread. The investigated parameters of K. lactis leavened bread were improved with the addition of each ingredient. Whey and lactose added breads leavened by K. lactis had quality characteristics and sensory scores as good as or better than the breads leavened by commercial baker's yeast. Practical applications Several studies have focused on the increase in the nutritional value of wheat based bread. Fortification of dough with whey improves bread protein quality, but also may negatively affect the other quality characteristics of bread. Moreover, breads containing whey powder may not be suitable for people with lactose intolerance due to the high amount of lactose found in it. Kluyveromyces lactis has ability to utilize lactose as a source of carbon. In this study, whey powder fortified bread leavened by K. lactis was judged as acceptable by the sensory panel and received similar scores for odor, taste, and overall acceptability compared to commercial baker's yeast. The results of this study show that K. lactis is feasible yeast for the production of whey powder enriched bread, and thus, may help to use whey powder as a suitable ingredient in bread making.

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Effect of amino acids on Maillard reaction product formation and total antioxidant capacity in white pan bread

Cited by 28 publications

References 36 publications

Cytotoxicity study of bakery product melanoidins on intestinal and endothelial cell lines

Cytotoxicity study of bakery product melanoidins on intestinal and endothelial cell lines

Effect of added sugars and amino acids on acrylamide formation in white pan bread

Physicochemical and sensory characterization of bread produced from different dough formulations by Kluyveromyces lactis

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