Effects of sugars in batter formula and baking conditions on 5-hydroxymethylfurfural and furfural formation in sponge cake models

Zhang, Yuyu; Song, Yi; Hu, Xiaosong; Liao, Xiaojun; Ni, Yingdong; Li, Quanhong

doi:10.1016/j.foodres.2012.07.012

Cited by 69 publications

(45 citation statements)

References 28 publications

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“…This can explain the lowest concentrations of acrylamide and HMF in R1 as compared to the other recipes. The effects of different sugars on the concentrations of these two neo-formed contaminants from our research, are in agreement with the observations in previous studies (Ameur et al, 2007;Gökmen et al, 2007;Zhang et al, 2012). Also in the model describing R1, asparagine not only reacted with fructose to form acrylamide via the specific amino acid route but also decomposed to form an unknown compound, X (k 11 ).…”

Section: Reaction Network Modelsupporting

confidence: 91%

Acrylamide and 5-hydroxymethylfurfural formation during baking of biscuits: Part I: Effects of sugar type

et al. 2016

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Section: Reaction Network Modelsupporting

confidence: 91%

Acrylamide and 5-hydroxymethylfurfural formation during baking of biscuits: Part I: Effects of sugar type

et al. 2016

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“…It also has an alveolar structure that promotes uniform heat distribution throughout the product (Rega et al, 2009;Zhang et al, 2012). However, the complexity of the ingredients composition always makes it difficult to indicate the exact mechanism behind the generation and degradation of compounds in real products, due to the wide range of possible precursors and intermediates.…”

Section: Introductionmentioning

confidence: 99%

Kinetic study of furan and furfural generation during baking of cake models

et al. 2018

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et al.. Kinetic study of furan and furfural generation during baking of cake models. Food Chemistry, Elsevier, 2018Elsevier, , 267, pp.329-336. 10.1016Elsevier, /j.foodchem.2017 Kinetic study of furan and furfural generation during baking of cake models R. Srivastava, J. Bousquières, M. Cepeda-Vázquez, S. Roux, C. Bonazzi, B. Rega This study describes the kinetics of furan and furfural generation in a cake model, for the first time. These process-induced compounds impact safety and sensory aspects of baked products. Understanding their generation with regards to process dynamics will serve food quality design. However, the complexity of real products makes this task challenging. This work provides a novel approach to understand and model chemical reactivity by implementing an inert cake model (starch, water and cellulose), specifically designed for mimicking a sponge cake structure. The addition of reaction precursors (glucose and leucine) to follow Maillard and caramelization reactions, resulted in browning and generated considerable levels of furanic compounds (up to 17.61 ng/g for furan and 38.99 lg/g for furfural, dry basis). Multiresponse data modeling resulted in a kinetic model which adequately describes experimental concentrations and makes it possible to estimate the degradation of precursors and the behavior of two hypothetic intermediates.

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“…Among bakery products consumed, cakes are particularly popular and associated in the consumer mind as a delicious product (Zhang et al, 2012). The use of fruit and vegetable by-products as natural food additives has recently been suggested, due to their high content of polyphenols, carotenoids, dietary fibre, or other bioactive compounds (Al-Sayed and Ahmed, 2013;Blasa et al, 2010;Galanakis et al, 2010;O'Shea et al, 2012).…”

Section: Introductionmentioning

confidence: 99%

Effects of powder from white cabbage outer leaves on sponge cake quality

Prokopov

Goranova

Baeva

et al. 2015

International Agrophysics

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A b s t r a c t. The main objective of this study was to develop high fibre cakes utilizing and valorising cabbage by-productscabbage outer leaves. Cabbage outer leaves were dried and milled in order to produce cabbage leaf powder. The cabbage leaf powder was added at 0, 10, 20% into sponge cake. All of the samples were subjected to physicochemical analysis and sensory evaluation. Methods of descriptive sensory analysis were used for a comparative analysis of the sponge cakes with cabbage leaf powder and the cake without cabbage leaf powder. Addition of cabbage leaf powder in sponge cakes significantly affected the cake volume and textural properties. Springiness of cakes with cabbage leaf powder and crumb tenderness were lower, while the structure was stable at high loads, as expressed by lower shrinkage in comparison with the control cake. The nutritional value of the sponge cakes with cabbage leaf powder was lower than the control cake. The cells cakes modified by cabbage leaf powder were smaller and almost equal, uniformly distributed in the crumb, and at the same time had thicker walls. The cakes with addition of cabbage leaf powder showed the springiness and their crumb tenderness were lower, while their structure was stable at high loads. Control cake showed higher water-absorbing capacity compared to the cakes with 10 and 20% cabbage leaf powder.

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Effects of sugars in batter formula and baking conditions on 5-hydroxymethylfurfural and furfural formation in sponge cake models

Cited by 69 publications

References 28 publications

Acrylamide and 5-hydroxymethylfurfural formation during baking of biscuits: Part I: Effects of sugar type

Acrylamide and 5-hydroxymethylfurfural formation during baking of biscuits: Part I: Effects of sugar type

Kinetic study of furan and furfural generation during baking of cake models

Effects of powder from white cabbage outer leaves on sponge cake quality

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