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5-Hydroxymethylfurfural Formation in Bread as a Function of Heat Treatment Intensity: Correlations with Browning
Gabriella Giovanelli1, Carola Cappa1
1Dipartimento di Scienze per gli Alimenti, la Nutrizione e l'Ambiente, Università degli Studi di Milano, Via G. Celoria, 2-20133 Milano, Italy.
Abstract:
5-hydroxymethylfurfural (HMF) is formed during bread baking as a Maillard reaction product (MRP); it can exert toxicity and it is regarded as a potential health risk because of its high consumption levels in western diets. The aim of this study was to evaluate HMF formation in bread as a function of heat treatment intensity (HTI) and to investigate correlations between HMF and easily detectable browning indices. White breads were baked at 200 °C and 225 °C for different baking times for a total of 24 baking trials. Browning development was evaluated by reflectance colorimetric and computer vision colour analysis; MRP were quantified spectrophotometrically at 280, 360 and 420 nm and HMF was determined by HPLC. HMF concentrations varied from 4 to 300 mg/kg dw. Colour indices (100-L*) and Intensity mean resulted significantly correlated between each other (r = -0.961) and with MRP (r ≥ 0.819). The effects of the different HTI were visualized by principal component analysis and the data were used to evaluate the best fitting regression models between HMF concentration and other browning indices, obtaining models with high correlation coefficients (r > 0.90).
Insights
5-hydroxymethylfurfural (HMF), a toxic Maillard reaction product (MRP) in bread, can be predicted by browning indices. This study correlated HMF levels with browning during baking, offering insights into bread safety.
Area of Science:
- Food chemistry
- Food safety
- Maillard reaction products
Background:
- 5-hydroxymethylfurfural (HMF) is a Maillard reaction product (MRP) formed during baking.
- HMF poses potential health risks due to high consumption in Western diets.
- Understanding HMF formation is crucial for food safety.
Purpose of the Study:
- To evaluate 5-hydroxymethylfurfural (HMF) formation in bread based on heat treatment intensity (HTI).
- To investigate correlations between HMF and browning indices.
- To develop predictive models for HMF concentration in bread.
Main Methods:
- White bread baked at 200°C and 225°C for varied durations (24 trials).
- Browning assessed using colorimetric and computer vision analysis.
- Maillard reaction products (MRPs) quantified spectrophotometrically; HMF determined by HPLC.
Main Results:
- HMF concentrations ranged from 4 to 300 mg/kg dry weight.
- Color indices (100-L*) and Intensity mean strongly correlated with MRPs (r ≥ 0.819).
- High correlation coefficients (r > 0.90) achieved for regression models predicting HMF from browning indices.
Conclusions:
- Browning indices are reliable indicators of HMF formation in bread.
- HTI significantly influences HMF levels.
- Predictive models can aid in controlling HMF during baking for improved food safety.
