Journal
FOOD CHEMISTRY
Volume 101, Issue 4, Pages 1407-1416Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2006.03.049
Keywords
browning; HMF; water activity; sugars; cookies
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The influence of the type of sugar and baking temperature on sugar degradation, hydroxymethylfurfural (HMF) formation and browning was studied in model cookies. The baking process was characterised by the temperature in the cookie and the water content and activity. A reference browning was selected to compare the differently processed cookies. The accumulation of HMF was modelled at three temperatures for three formulas (sucrose (S-CK), glucose (G-CK) or fructose (F-CK)). HMF started to accumulate at a(w) between 0.5 and 0.7 depending on the temperature and followed a first order kinetic, highly dependent on the baking temperature and type of sugar. Cookies baked at 200 degrees C accumulated 10-100 times less HMF than those baked at higher temperatures. Below 250 degrees C, S-CK produced less HMF than G- or F-CK, but the inverse was. observed at 300 degrees C. By simultaneously modelling the kinetics of browning development and HMF formation, rapid comparison of the heat impact on cookies with different formulation and baking process is possible. (c) 2006 Elsevier Ltd. All rights reserved.
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