Effects of dough formula and baking conditions on acrylamide and hydroxymethylfurfural formation in cookies

Gökmen, Vural; Açar, Özge Ç.; Köksel, Hamit; Acar, Jale

doi:10.1016/j.foodchem.2007.01.008

Cited by 169 publications

(97 citation statements)

References 27 publications

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“…The results obtained corroborate our observation although some differentiation between glucose and fructose is also important when focused on the reaction mechanism as described above. The observations made by Ameur et al (2007) were also confirmed in a work on glucose-sweetened cookies done by Gökmen et al (2007). The authors observed an increase in HMF concentration with temperature rising during baking (from 160 to 230°C).…”

Section: Hmf Formation During Shortbreads Processingsupporting

confidence: 58%

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Dynamics of 5-hydroxymethylfurfural formation in shortbreads during thermal processing

Kowalski¹,

Łukasiewicz²,

Juszczak³

et al. 2013

Czech J. Food Sci.

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Kowalski S., Lukasiewicz M., Juszczak L., Kutyła-Kupidura E.M. (2013): Dynamics of 5-hydroxymethylfurfural formation in shortbreads during thermal processing. Czech J. Food Sci., 31: 33-42.The analysis was carried out of 5-hydroxymethyl-2-furfural (HMF) formation during the baking of shortbreads. The investigation was done on three types of shortbread in which sucrose, glucose, or fructose were used as sweeteners. In all the samples the concentration of sugar was 20% (w/w). The cookies were baked in a laboratory oven at temperatures of 200, 215, 230, and 245°C. The samples for the HMF determination were taken at intervals from 5 to 18 min depending on the baking temperature. It was found that HMF formation can be described by exponential equation. The HMF formation was correlated with the colour changes of the cakes determined according to CIELab system. Different parameters of colour were investigated, however, only in the case of brightness difference may the correlation be treated as statistically important.

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Section: Hmf Formation During Shortbreads Processingsupporting

confidence: 58%

“…In that case, the inversion reaction may be speeded up by the product (fructose) removal that is constantly consumed for the first transformation leading to HMF. This phenomenon was also observed by Gökmen et al (2007) when a rapid increase in HMF content with decreasing pH accrued.…”

Section: Hmf Formation During Shortbreads Processingsupporting

confidence: 55%

Dynamics of 5-hydroxymethylfurfural formation in shortbreads during thermal processing

Kowalski¹,

Łukasiewicz²,

Juszczak³

et al. 2013

Czech J. Food Sci.

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“…Both values are within the ranges (0.61-2.42 g/kg flour for total reducing sugar and 48-155 mg/kg flour for free asparagine) reported for wheat flour used for biscuit manufacturing [14]. It has been reported that low free asparagine level of wheat flour is the factor limiting acrylamide formation [15,16], which explains the low levels of acrylamide formed in cookies in the present study.…”

Section: Resultssupporting

confidence: 84%

Effect of vacuum-combined baking of cookies on acrylamide content, texture and color

Palazoğlu

Coşkun²,

Tuta

et al. 2014

Eur Food Res Technol

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“…Baking was conducted at 180°C for 10 minutes. Such conditions stimulate chemical reactions generating toxic acrylamide (Gőkmen et al 2007). The concentrations of this compound ranged between 41.9 μg/kg in the cookies based on wheat flour only, and 5.7 μg/kg in the cookies derived from its mixture with the chickpea flour (1:1, w/w) (Figure 4).…”

Section: Effect Of Flour Type On Acrylamide Content In Cookiesmentioning

confidence: 99%

Formation of acrylamide during baking of shortcrust cookies derived from various flours

2012

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Miśkiewicz K., Nebesny E., Oracz J. (2012): Formation of acrylamide during baking of shortcrust cookies derived from various flours. Czech J. Food Sci., 30: 53-66.Asparagine and reducing sugars are the principal acrylamide precursors in foods. Their main sources in pastries are flour and hen egg yolks. The concentrations of asparagine and carbohydrates vary with flour and depend on multiple factors like environmental conditions during the cultivation of cereals and post-harvest processing methods. An objective of this study was finding the interplay between amino acid and carbohydrate profiles of the selected flours and their blends and acrylamide concentrations in the cookies derived from them. Shortcrust cookies were prepared from five different flours such as wheat Poznań flour and flours from spelt-wheat, rice, chickpea, and amaranth seeds. The rice, chickpea, and amaranth flours were mixed with the wheat Poznań flour in the proportions of 1:1 (w/w), 1:1 (w/w), and 1:3 (w/w), respectively. The cookies were baked at a temperature of 180°C for 10 minutes. It was found that the cookies obtained from the blend of wheat and chickpea flours (1:1, w/w) contained much less acrylamide (5.7 μg/kg) compared to those derived from the wheat Poznań flour only (41.9 μg/kg). The concentrations of reducing sugars and sucrose in the mixture of wheat and chickpea flours were relatively low compared to wheat flour alone. Consequently, the decrease in the concentrations of carbohydrates, which are acrylamide precursors, was the smallest.

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Effects of dough formula and baking conditions on acrylamide and hydroxymethylfurfural formation in cookies

Cited by 169 publications

References 27 publications

Dynamics of 5-hydroxymethylfurfural formation in shortbreads during thermal processing

Dynamics of 5-hydroxymethylfurfural formation in shortbreads during thermal processing

Effect of vacuum-combined baking of cookies on acrylamide content, texture and color

Formation of acrylamide during baking of shortcrust cookies derived from various flours

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