Acrylamide and 5-hydroxymethylfurfural formation during biscuit baking. Part II

Effect of the ratio of reducing sugars and asparagine

Research output: Contribution to journalArticleAcademicpeer-review

20 Citations (Scopus)

Abstract

This study investigated acrylamide and 5-hydroxymethylfurfural (HMF) formation during biscuit baking. Four types of wheat flour with different molar ratios of total fructose and glucose to asparagine were investigated. Nevertheless, the molar ratio in all four biscuit doughs exceeded one after proofing due to enzyme action. Data obtained after baking were used to develop a mechanistic model, based on the asparagine-related pathway, for acrylamide and HMF formation in the four baked biscuit types. Asparagine reacted with fructose to form a Schiff base before decarboxylation to produce acrylamide without Amadori rearrangement product and sugar fragmentation. Fructose contributed considerably to acrylamide formation and to HMF formation via caramelization in all four biscuit types. No clear correlation was found between acrylamide and HMF in baked biscuits, nor between asparagine and the sum of glucose and fructose concentrations in the wheat flour.
Original languageEnglish
Pages (from-to)14-23
JournalFood Chemistry
Volume230
DOIs
Publication statusPublished - 2017

Fingerprint

hydroxymethylfurfural
biscuits
Acrylamide
Asparagine
acrylamides
asparagine
baking
reducing sugars
Sugars
Fructose
fructose
Flour
wheat flour
Triticum
Amadori products
Glucose
glucose
Decarboxylation
decarboxylation
Schiff Bases

Keywords

  • 5-Hydroxymethylfurfural (HMF)
  • Acrylamide
  • Bakery products
  • Multiresponse kinetic modelling
  • Neo-formed contaminants

Cite this

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title = "Acrylamide and 5-hydroxymethylfurfural formation during biscuit baking. Part II: Effect of the ratio of reducing sugars and asparagine",
abstract = "This study investigated acrylamide and 5-hydroxymethylfurfural (HMF) formation during biscuit baking. Four types of wheat flour with different molar ratios of total fructose and glucose to asparagine were investigated. Nevertheless, the molar ratio in all four biscuit doughs exceeded one after proofing due to enzyme action. Data obtained after baking were used to develop a mechanistic model, based on the asparagine-related pathway, for acrylamide and HMF formation in the four baked biscuit types. Asparagine reacted with fructose to form a Schiff base before decarboxylation to produce acrylamide without Amadori rearrangement product and sugar fragmentation. Fructose contributed considerably to acrylamide formation and to HMF formation via caramelization in all four biscuit types. No clear correlation was found between acrylamide and HMF in baked biscuits, nor between asparagine and the sum of glucose and fructose concentrations in the wheat flour.",
keywords = "5-Hydroxymethylfurfural (HMF), Acrylamide, Bakery products, Multiresponse kinetic modelling, Neo-formed contaminants",
author = "H.T. Nguyen and {van der Fels}, Ine and {van Boekel}, Tiny",
year = "2017",
doi = "10.1016/j.foodchem.2017.03.009",
language = "English",
volume = "230",
pages = "14--23",
journal = "Food Chemistry",
issn = "0308-8146",
publisher = "Elsevier",

}

Acrylamide and 5-hydroxymethylfurfural formation during biscuit baking. Part II : Effect of the ratio of reducing sugars and asparagine. / Nguyen, H.T.; van der Fels, Ine; van Boekel, Tiny.

In: Food Chemistry, Vol. 230, 2017, p. 14-23.

Research output: Contribution to journalArticleAcademicpeer-review

TY - JOUR

T1 - Acrylamide and 5-hydroxymethylfurfural formation during biscuit baking. Part II

T2 - Effect of the ratio of reducing sugars and asparagine

AU - Nguyen, H.T.

AU - van der Fels, Ine

AU - van Boekel, Tiny

PY - 2017

Y1 - 2017

N2 - This study investigated acrylamide and 5-hydroxymethylfurfural (HMF) formation during biscuit baking. Four types of wheat flour with different molar ratios of total fructose and glucose to asparagine were investigated. Nevertheless, the molar ratio in all four biscuit doughs exceeded one after proofing due to enzyme action. Data obtained after baking were used to develop a mechanistic model, based on the asparagine-related pathway, for acrylamide and HMF formation in the four baked biscuit types. Asparagine reacted with fructose to form a Schiff base before decarboxylation to produce acrylamide without Amadori rearrangement product and sugar fragmentation. Fructose contributed considerably to acrylamide formation and to HMF formation via caramelization in all four biscuit types. No clear correlation was found between acrylamide and HMF in baked biscuits, nor between asparagine and the sum of glucose and fructose concentrations in the wheat flour.

AB - This study investigated acrylamide and 5-hydroxymethylfurfural (HMF) formation during biscuit baking. Four types of wheat flour with different molar ratios of total fructose and glucose to asparagine were investigated. Nevertheless, the molar ratio in all four biscuit doughs exceeded one after proofing due to enzyme action. Data obtained after baking were used to develop a mechanistic model, based on the asparagine-related pathway, for acrylamide and HMF formation in the four baked biscuit types. Asparagine reacted with fructose to form a Schiff base before decarboxylation to produce acrylamide without Amadori rearrangement product and sugar fragmentation. Fructose contributed considerably to acrylamide formation and to HMF formation via caramelization in all four biscuit types. No clear correlation was found between acrylamide and HMF in baked biscuits, nor between asparagine and the sum of glucose and fructose concentrations in the wheat flour.

KW - 5-Hydroxymethylfurfural (HMF)

KW - Acrylamide

KW - Bakery products

KW - Multiresponse kinetic modelling

KW - Neo-formed contaminants

U2 - 10.1016/j.foodchem.2017.03.009

DO - 10.1016/j.foodchem.2017.03.009

M3 - Article

VL - 230

SP - 14

EP - 23

JO - Food Chemistry

JF - Food Chemistry

SN - 0308-8146

ER -