Impact of inert and inhibitor baking atmosphere on HMF and acrylamide formation in bread. (1st December 2020) - Gülcan, Ümmügülsüm
Highlights: The baking in N2 and CO2 atmosphere decreased acrylamide as 50% The baking in SO2 atmosphere blocked acrylamide formation in bread. The SO2 atmosphere reduced HMF by 13% compared to control. The acrylamide content was positively correlated with flavour of bread. Abstract: The baking in N2 and CO2 atmosphere decreased by 50% the acrylamide, while this level was 99% in SO2 . The highest acrylamide content was detected in the control sample as 39.03 µg/kg. Additionally, the lowest HMF content was determined in S-bread as 14.85 mg/kg. The baking atmosphere has a significant impact on L* and a* colour values of bread. The highest L* value was measured in S-bread as 71.2, whereas it was the lowest in the control sample as 49.1. According to the Pearson results, acrylamide showed a negative correlation between L* value. However, no correlation was detected between colour values and HMF. Acrylamide had a positive correlation with flavour, although it did not affect the taste features of bread. No correlation between HMF and sensory properties was determined. The result of the study suggested that inert or inhibitor baking atmosphere may help prevent the Maillard reactions in bakery products.