Dynamics of 5-Hydroxymethylfurfural Formation in Shortbreads during Thermal Processing
作者： S. Kowalski , M. Lukasiewicz , L. Juszczak , E.M. Kutyła-Kupidura
关键词: Sucrose 、 Food science 、 Shortbread 、 5-hydroxymethylfurfural 、 Fructose 、 Thermal 、 Laboratory oven 、 Sugar 、 Chemistry
摘要: Kowalski S., Lukasiewicz M., Juszczak L., Kutyla-Kupidura E.M. (2013): Dynamics of 5-hydroxymethylfurfural formation in shortbreads during thermal processing. Czech J. Food Sci., 31: 33–42. The analysis was carried out 5-hydroxymethyl-2-furfural ( the baking . investigation done on three types shortbread which sucrose , glucose, or fructose were used as sweeteners In all samples concentration sugar 20 % (w/w). cookies baked a laboratory oven at temperatures 200, 215, 230, and 245°C. for HMF determination taken intervals from 5 to 18 min depending temperature. It found that can be described by exponential equation. correlated with colour changes cakes determined according CIELab system. Different parameters investigated, however, only case brightness difference may correlation treated statistically important.
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