Monitoring The Kinetics of Non-enzymatic Browning Reactions In Sponge Cake During Baking

Mathilde Courel (1) , Rega B. (1) , Souad Fehaili (2) , Pierre Giampaoli (1) , Catherine C. Bonazzi (2)

1 GENIAL - Génie industriel alimentaire
2 GENIAL - Génie industriel alimentaire

This paper deals with the study of non-enzymatic browning reactions (NEB) in a model sponge cake under controlled baking conditions. Seven molecular markers were measured at different baking times: two reactants, glucose (GLU) and free amino groups (RNH 2), and six reaction products either present in the sponge cake matrix, 5-hydroxymethylfurfural (HMF), or in the baking vapors, HMF, pyranone (PYR), furfural (FUR), formic acid (FA) and acetic acid (AA).

Mots clés: Maillard reaction caramelization baking oven HMF on-line HS SPME extraction; Maillard reaction; caramelization; baking oven; HMF; on-line HS SPME extraction

Domaines: Sciences de l'ingénieur [physics]; Chimie; Physique [physics]; Sciences du Vivant [q-bio]

Mathilde Courel, Rega B., Souad Fehaili, Pierre Giampaoli, Catherine C. Bonazzi. Monitoring The Kinetics of Non-enzymatic Browning Reactions In Sponge Cake During Baking. 6th International Symposium on “Towards a Sustainable Food Chain: Food Process, Bioprocessing and Food Quality Management”, Oliver Schlüter, Apr 2011, Nantes, France. ⟨mnhn-03920994⟩