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Abstract: Slices of wheat bread were toasted for different times until a distinct intensity of brown
colour was reached. Two assays were carried out: prolonged toasting times (560 min) and reduced
toasting times (0.55 min). The browning indicators (furosine, available lysine, hydroxymethylfurfural
(HMF), colour and absorbance at 284 and 420 nm) were determined. The precision of all indicators
used was high (CV < 4%). No furosine or HMF was detected in the dough before baking. The furosine
content increased until 7 min (299 mg per 100 g protein) and then decreased to 2.9 mg per 100 g protein at
60 minutes. For the rst toasting times (0.5, 1 and 2 min) the furosine content decreased slightly.
Available lysine reached losses of 50% after 25 min of heating. The toasting of bread increased HMF
values from 12 to 2025 mg kg 1 for the assay at prolonged times of heating and from 1.3 to 4.2 mg kg 1 at
reduced times (0.55 min). The HMF content decreased (1000 mg kg 1) when the sliced bread was
toasted until it burnt. Colour (DE, 100 L*) and absorbance at 284 and 420 nm always increased. High
linear correlations (r2 > 0.860) were obtained between browning indicators and time (A284/time,
A420/time, 100 L*/time and HMF/time).
# 2001 Society of Chemical Industry
INTRODUCTION
* Correspondence to: Eduardo Guerra-Hernandez, Departamento de Nutricion y Bromatologa, Facultad de Farmacia, Universidad de
Granada, Campus Universitario de Cartuja, 18012 Granada, Spain
E-mail: ejguerra@ugr.es
(Received 28 July 2000; accepted 7 December 2000)
513
A Ramrez-Jimenez et al
Sample preparation
HMF determination was performed by HPLC following the Garca-Villanova et al method.21 A Konik
liquid chromatograph was used and the HMF was
separated in a reverse phase C18 column (Spherisorb
S5 ODS2, 250 mm 4 mm id; Sugelabor, Spain).
HMF was extracted by shaking and centrifugation
with deionised water, and the supernatants were
claried with Carrez solutions.
A284 and A420
The aqueous extracts obtained from HMF extraction21 were measured at 284 and 420 nm in a UV/VIS
spectrophotometer using as a reference material the
solution obtained from untoasted bread. The solutions
measured at A284 had to be diluted with water before
determination.
Furosine
Time (min)
0
5
7
10
14
18
21
25
30
40
60
a*
b*
L*
100 L*
DE
2.2
2.6
4.1
3.6
7.0
6.3
10.3
9.8
11.5
13.6
14.1
15.1
16.7
20.1
18.5
23.8
22.8
29.4
29.0
30.4
31.3
30.0
84.1
81.6
80.6
78.8
74.6
72.2
67.7
67.1
60.9
54.4
48.9
15.9 0.17
18.4 0.19
19.4 0.17
21.2 0.18
25.4 0.19
27.8 0.17
32.3 0.15
32.9 0.15
39.1 0.13
45.6 0.12
51.1 0.11
3.0 0.03
6.4 0.06
6.4 0.06
13.8 0.13
14.7 0.14
22.0 0.35
23.3 0.13
29.3 0.32
35.7 0.35
40.0 0.40
n = 4.
Correlations a
100 L*/time
DE/time
HMF/time
Furosine/time
DNP-L/time
A284 /time
A420 /time
HMF/100 L*
Furosine/100 L*
DNP-L/100 L*
HMF/furosine
DNP-L/furosine
DNP-L/HMF
A284 /A420
A284 /HMF
A420 /100 L*
A420 /DE
a
Assay at prolonged
toasting times
Assay at reduced
toasting times
(r2)
(r2)
0.962
0.913
0.866
0.712
0.694
0.927
0.939
0.871
0.834
0.788
0.612
0.748
0.515b
0.967
0.964
0.935
0.901
0.919
0.835
0.952
0.610b
0.903
0.954
0.530c
0.755b
0.639b
0.491c
0.855
All correlations have a value P < 0.01; b P < 0.05; c P < 0.1.
Time (min)
5
7
10
14
18
21
25
30
40
60
A420
A284
0.010 0.0004
0.025 0.001
0.026 0.001
0.029 0.001
0.032 0.001
0.057 0.002
0.069 0.003
0.132 0.005
0.140 0.006
0.198 0.008
0.034 0.0002
0.153 0.001
0.209 0.002
0.520 0.005
0.682 0.007
0.741 0.008
1.323 0.02
2.260 0.04
2.910 0.06
3.328 0.07
n = 4.
a
The toasted samples were measured against an
untoasted sample.
515
A Ramrez-Jimenez et al
Time (min)
0
0.5
1
2
3
4
5
a*
b*
L*
100 L*
DE
0.65
0.65
0.70
0.70
0.75
1.15
1.40
13.40
13.50
13.50
13.55
13.55
14.65
15.65
86.15
86.07
85.75
85.73
85.56
85.22
84.57
13.85 0.07
13.93 0.04
14.25 0.04
14.27 0.08
14.44 0.08
14.78 0.13
15.43 0.17
0.14 0.02
0.42 0.03
0.45 0.10
0.62 0.09
1.64 0.15
2.88 0.04
n = 4.
Time
(min)
0
5
7
10
14
18
21
25
30
40
60
a
516
0
0.5
1
2
3
4
5
a
Furosine
HMF (mg kg 1)
11.8 0.23
14.8 0.28
20.7 0.31
26.0 0.30
78.1 0.78
168.4 1.59
195.3 1.75
408.7 3.74
1096.4 7.60
1853.7 10.1
2024.8 15.3
mg kg
242.7
290.1
326.4
289.6
201.6
144.0
86.4
36.0
18.0
7.2
3.2
DNP-L
g kg
protein a
17.5 0.3
13.7 0.2
13.6 0.5
13.5 0.3
11.4 0.5
11.5 0.4
10.4 0.3
8.9 0.2
8.2 0.4
8.3 0.5
8.5 0.4
Loss (%)
21.7
22.3
22.9
34.9
34.3
40.6
49.1
53.1
52.6
51.4
N 5.70; n = 4.
Time
(min)
Furosine
1
HMF (mg kg )
1.3 0.02
1.6 0.02
1.6 0.02
1.9 0.03
2.6 0.04
3.2 0.05
4.2 0.06
mg kg
106.5
72.3
62.3
100.6
110.5
122.2
138.9
DNP-L
a
g kg
protein a
19.6 0.01
19.0 0.21
19.0 0.01
18.9 0.13
17.4 0.21
17.4 0.22
17.1 0.17
Loss (%)
3.1
3.1
3.6
11.2
11.2
12.8
N 5.70; n = 4.
CONCLUSIONS
Studies of the relationship between browning indicators and times of prolonged toasting (Table 2) showed
high correlations of A420, A284, 100 L* and HMF
with time. In studies at reduced toasting times,
available lysine also showed a high correlation with
time. HMF is the best indicator of browning at usual
toasting times. Absorbance measurement is a simple
and rapid method and therefore could be a useful
technique for rapid control of the industrial process.
When moisture loss during heating is greatest, the
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16
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