Impact of inert and inhibitor baking atmosphere on HMF and acrylamide formation in bread

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dc.authorid0000-0002-5945-6649en_US
dc.authorid0000-0002-9485-2356en_US
dc.contributor.authorGülcan, Ümmügülsüm
dc.contributor.authorCandal Uslu, Cihadiye
dc.contributor.authorMutlu, Ceren
dc.contributor.authorArslan Tontul, Sultan
dc.contributor.authorErbaş, Mustafa
dc.date.accessioned2020-08-31T06:11:55Z
dc.date.available2020-08-31T06:11:55Z
dc.date.issued2020
dc.departmentAÇÜ, Sağlık Bilimleri Fakültesien_US
dc.description.abstractThe baking in N2 and CO2 atmosphere decreased by 50% the acrylamide, while this level was 99% in SO2. The highest acrylamide content was detected in the control sample as 39.03 µg/kg. Additionally, the lowest HMF content was determined in S-bread as 14.85 mg/kg. The baking atmosphere has a significant impact on L* and a* colour values of bread. The highest L* value was measured in S-bread as 71.2, whereas it was the lowest in the control sample as 49.1. According to the Pearson results, acrylamide showed a negative correlation between L* value. However, no correlation was detected between colour values and HMF. Acrylamide had a positive correlation with flavour, although it did not affect the taste features of bread. No correlation between HMF and sensory properties was determined. The result of the study suggested that inert or inhibitor baking atmosphere may help prevent the Maillard reactions in bakery products.
dc.description.sponsorshipAkdeniz University: 2011.02.0121.028en_US
dc.identifier.citationGülcan, Ü., Uslu, C. C., Mutlu, C., Arslan-Tontul, S., & Erbaş, M. (2020). Impact of inert and inhibitor baking atmosphere on HMF and acrylamide formation in bread. Food Chemistry, 127434.en_US
dc.identifier.doi10.1016/j.foodchem.2020.127434
dc.identifier.scopusqualityQ1
dc.identifier.urihttps://hdl.handle.net/11494/2148
dc.identifier.volume332en_US
dc.identifier.wosqualityQ1
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.indekslendigikaynakPubMed
dc.institutionauthorCandal Uslu, Cihadiye
dc.language.isoenen_US
dc.publisherElsevieren_US
dc.relation.ispartofFood Chemistry
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectBreaden_US
dc.subjectMaillard reactionen_US
dc.subjectAcrylamideen_US
dc.subjectHMFen_US
dc.subjectInerten_US
dc.subjectInhibitoren_US
dc.titleImpact of inert and inhibitor baking atmosphere on HMF and acrylamide formation in breaden_US
dc.typeArticle

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