5-Hydroxymethylfurfural Formation in Bread as a Function of Heat Treatment Intensity: Correlations with Browning Indices

Abstract

5-hydroxymethylfurfural (HMF) is formed during bread baking as a Maillard reaction product (MRP); it can exert toxicity and it is regarded as a potential health risk because of its high consumption levels in western diets. The aim of this study was to evaluate HMF formation in bread as a function of heat treatment intensity (HTI) and to investigate correlations between HMF and easily detectable browning indices. White breads were baked at 200 °C and 225 °C for different baking times for a total of 24 baking trials. Browning development was evaluated by reflectance colorimetric and computer vision colour analysis; MRP were quantified spectrophotometrically at 280, 360 and 420 nm and HMF was determined by HPLC. HMF concentrations varied from 4 to 300 mg/kg dw. Colour indices (100 – L*) and Intensity mean resulted significantly correlated between each other (r = −0.961) and with MRP (r ≥ 0.819). The effects of the different HTI were visualized by principal component analysis and the data were used to evaluate the best fitting regression models between HMF concentration and other browning indices, obtaining models with high correlation coefficients (r > 0.90).

Okra (Abelmoschus esculentus) Powder Production and Application in Gluten-Free Bread: Effect of Particle Size

“…Figure 3 shows images of the central slice of fresh bread samples, while bread characterisation is summarised in Table 4. As expected, for all the samples, the crust was darker and characterised by higher red and yellow values in comparison to the crumb; this is mainly due to the Maillard reaction which is more accentuated in the crust which reached higher temperatures, as was also reported by Giovanelli and Cappa (2021). Furthermore, the bread formulation used (i.e.…”

Inhibition of acrylamide and 5‐hydroxymethylfurfural formation in French fries by additives in model reaction

“…However, a similar approach can be used to develop or evaluate correlations for other heat-treated products' quality parameters. Similarly, other researchers have concluded the same thing about biscuits and potato chips (Giovanelli & Cappa, 2021;Mogol & Gokmen, 2013).…”

Fortification of vegetable fat with natural antioxidants recovered by bergamot pomace for use as an ingredient for the production of biscuits

“…These products were measured considering low molecular weight compounds without color that are formed early on (280 nm), intermediate molecular weight compounds with more advanced products (360 nm) and high molecular weight, colored compounds that are known as melanoidins (420 nm). 53 The results reported in Table 10 show that there were no significant differences in MRP content among the samples, as the values for each wavelength were similar across all three samples. The MRP content in each sample ranged from 0.62 to 0.7 AU per g dw, suggesting that the addition of vegetable fats did not impact the formation of MRP in the biscuits.…”