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Browning indicators in bread.

A Ramírez-Jiménez1, E Guerra-Hernández, B García-Villanova

  • 1Departamento de Nutrición y Bromatología, Facultad de Farmacia. Universidad de Granada, Campus Universitario de Cartuja, 18012 Granada, Spain.

Journal of Agricultural and Food Chemistry
|September 20, 2000
PubMed
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This study measured browning indicators like hydroxymethylfurfural (HMF) and furosine in various Spanish breads to assess heat effects during baking. Results show HMF levels correlate with color changes, aiding in quality control for commercial bakeries.

Area of Science:

  • Food Science
  • Analytical Chemistry
  • Nutritional Analysis

Background:

  • Bread is a staple in Spanish households and a major product for commercial bakeries.
  • Browning indicators like furosine and hydroxymethylfurfural (HMF) are key markers for heat-induced changes in food.
  • Understanding these changes is crucial for maintaining bread quality and safety.

Purpose of the Study:

  • To quantify heat-induced browning indicators (furosine, HMF, color) in different types of Spanish bread.
  • To evaluate the correlation between these indicators and baking processes.
  • To analyze HMF and furosine distribution in bread crumb and crust.

Main Methods:

  • High-Performance Liquid Chromatography (HPLC) was employed for precise HMF determination.

Related Experiment Videos

  • Color measurements (100 - L index) were taken to quantify browning.
  • Furosine content was analyzed to assess heat effects.

    • Main Results:

    • HMF values varied significantly across bread types, ranging from 2.2 to 68.8 mg/kg.
    • A strong linear correlation (r(2) > 0.70) was observed between color index and HMF in most bread varieties.
    • Furosine content in common bread ranged from 125 to 208 mg/100 g protein, with no direct correlation to HMF.

    Conclusions:

    • HMF and color measurements serve as reliable indicators of heat effects during bread manufacturing.
    • The findings can inform quality control strategies in commercial bakeries.
    • Further research could explore the impact of different baking parameters on these browning indicators.