Effect of heat treatment and dough formulation on the formation of Maillard reaction products in fine bakery products - benefits and weak points

Abstract

Possibly harmful compounds (acrylamide, 5-(hydroxymethyl)-2-furfural - HMF), markers of the Maillard reaction extent (furosine, fluorescence, browning, colour), as well as beneficial radical-scavenging capacity were determined in fried fine bakery products, rosquillas, at different heat treatment and dough formulation. In different simplified recipes, saccharose was substituted by glucose and fructose, and a raising agent was added while different temperature and time regimes were applied. Duration of frying from 4 min to 8 min increased the acrylamide content from (43 ± 8) μg·kg-1 to (159 ± 12) μg·kg-1 at 180 °C, and from (94 ± 3) μg·kg-1 to (366 ± 5) μ·kg-1 at 200 °C. Sodium hydrogen carbonate addition resulted in an only weak (13%) decrease in the acrylamide content, but in a more pronounced (80%) suppression of HMF formation. Substitution of saccharose for the mixture of glucose and fructose caused a decrease in acrylamide contents instead of its expected increase, but HMF formation was strongly supported by the presence of fructose. On the other hand, beneficial properties, such as radical-scavenging capacity, browning, colour, and fluorescence parameters were developing with the advance of Maillard reaction. Colour parameters were in good correlation with radical-scavenging capacities of final products prepared from saccharose (correlation coefficients, 0.779-0.981) as well as with acrylamide contents in samples made under all recipe modifications (correlation coefficients, 0.882-0.979). © 2009 VÚP Food Research Institute.Peer Reviewe