Naslov
Modelling the browning of bakery products during baking: a review

Autori
Lukinac, Jasmina ; Koceva Komlenić, Daliborka ; Lučan Čolić, Mirela ; Nakov, Gjore ; Jukić, Marko

Izvornik
Ukrainian food journal (2304-974X) 11 (2022), 2; 217-234

Vrsta, podvrsta i kategorija rada
Radovi u časopisima, članak, znanstveni

Ključne riječi
bakery ; baking ; browning ; colour ; caramelization ; maillard ; kinetic

Sažetak
It was reviewed the results of scientific studies on the presence of non-enzymatic browning compounds in bakery products, the mechanism and factors influencing their formation, as well as the prediction and control of the development of browning in baked goods using mathematical modelling. Analytical studies on the mechanism of browning on the surface of bakery products and the prediction and control of the development of browning in bakery products using mathematical modelling based on already available research articles. The formation of colour in bakery products during the baking phase is commonly known as browning. The brown colour on the surface of bakery products comes from melanoidins (an insoluble brown pigment) and caramel, which are products of non-enzymatic browning reactions (Maillard reactions and caramelization). These reactions can also form undesirable products with potentially mutagenic effects (acrylamide, hydroxymethylfurfural and furfural), resulting in a loss of nutritional value of the product. The change in the colour of the surface of the product is considered an essential parameter for determining the end of the baking process of bakery products. Efforts should be made to develop a fast, inexpensive, automated, reasonable and objective method to track colour change during baking. The development of a mathematical model of browning is essential to predict and control this phenomena during baking as a function of operating conditions and the product recipe. Kinetic models for the colour change of bakery products are divided into two groups. The first group consists of kinetic models of colour change where the independent variable is time. This group includes kinetic models of zero, first and second order reactions and the exponential empirical model. The second group consists of kinetic models of colour change where the independent variable is mass loss. Since browning affects the overall quality of food and leads to changes in sensory and nutritional properties (reduction in bioavailability of proteins and amino acids, formation of acrylamide, hydroxymethylfurfural, and formation of substances with antioxidant activity), it is a topic of great interest to food technologists.

Izvorni jezik
Engleski

Znanstvena područja
Računarstvo, Biotehnologija, Prehrambena tehnologija, Nutricionizam

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