Journal
FOOD CHEMISTRY
Volume 190, Issue -, Pages 904-911Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2015.06.032
Keywords
Bread; Maillard reaction; Melanoidins; Model system; Dietary fibre
Funding
- Nutripan-Bpifrance
- Regional Council of Picardie (France)
- competitiveness cluster Cereales Vallee
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The aim of this study was to test the methods currently in use and to develop a new protocol for the evaluation of melanoidins in bread. Markers of the early and advanced stages of the Maillard reaction were also followed in the crumb and the crust of bread throughout baking, and in a crust model system. The crumb of the bread contained N-epsilon-fructoselysine and N-epsilon-carboxymethyllysine but at levels 7 and 5 times lower than the crust, respectively. 5-Hydroxymethylfurfural was detected only in the crust and its model system. The available methods for the semi-quantification of melanoidins were found to be unsuitable for their analysis in bread. Our new method based on size exclusion chromatography and fluorescence measures soluble fluorescent melanoidins in bread. These melanoidin macromolecules (1.7-5.6 kDa) were detected intact in both crust and model system. They appear to contribute to the dietary fibre in bread. (C) 2015 Elsevier Ltd. All rights reserved.
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