Ripper and Sugar Effects on Hydroxymethylfurfural Formation in Gingerbread Biscuits
Hydroxymethylfurfural (HMF) is formed by thermally
treating products rich in carbohydrates. HMF and other furan
derivatives are toxic.
The aim of the research was to establish the content of HMF in
gingerbread biscuits with honey and sugar syrup additives by using
three leavening agents— ammonium carbonate (NH4HCO3 and
(NH4)2CO3), baking powder, and baking soda (NaHCO3).
The content of HMF is significantly affected by the leavening
agent used. The content of HMF with honey where ammonium
carbonate was used as additive range from 5.7 to 27.3mg 100g-1, but
when sugar syrup is used the content varies from 2.3 to 7.4mg 100g-1.
When baking powder and baking soda are used as leavening agents,
the content of HMF exceeds 4mg 100g-1 in the event honey had been
added and the baking time had been longer (10 minutes at 180°C or
9 minutes at 200°C).
[1] M.L Almanni. Enzymatic determination of glucose, fructose and saccharose and research on maize polysaccharides in honey.1994, Vol.23, pp 81-86.
[2] Council Direktive 2001/110/EC of 20 December 2001 relating to honey.
2002. Official Journal of the European Communities 10, 47 - 52.
[3] Capuano E., Ferrigno A., Acampa I., Serpen A., Acar O.C., Gokmen V.,
and Fogliano V. (2011) Effect of flour type on Maillard reaction and
acrylamide formation during to asting of bread crisp model systems and
mitigation strategies. Food Research International, 42,p. 1295-1302.
[4] Napoli, Italy. Volume 44, Issue 4, p.793-810
[5] K. Skog and J.Alexander (2006)Acrylamide and other hazardous
compunds in heat treated foods.. pp 331-342; 460, CRC Press, New York.
[6] H. Stadler Richard, David.R. Lineback(2009) Process-induced food
toxicants, Wiley, Switzerland, pp 126.-165.
[7] P. Stanley Cauvain.(2012) Breadmaking. Wood head Publishing Series
in Food Science, Technology and Nutrition Number 229. pp.3-5; 189-211.
[8] Y.Yuan Shu C., Zhou B., Qi X., Xiang J. (2011) Impact of selected additives on acrylamide formation in aspargine/sugar Maillard models systems. Food research International, pp 449-455.
[1] M.L Almanni. Enzymatic determination of glucose, fructose and saccharose and research on maize polysaccharides in honey.1994, Vol.23, pp 81-86.
[2] Council Direktive 2001/110/EC of 20 December 2001 relating to honey.
2002. Official Journal of the European Communities 10, 47 - 52.
[3] Capuano E., Ferrigno A., Acampa I., Serpen A., Acar O.C., Gokmen V.,
and Fogliano V. (2011) Effect of flour type on Maillard reaction and
acrylamide formation during to asting of bread crisp model systems and
mitigation strategies. Food Research International, 42,p. 1295-1302.
[4] Napoli, Italy. Volume 44, Issue 4, p.793-810
[5] K. Skog and J.Alexander (2006)Acrylamide and other hazardous
compunds in heat treated foods.. pp 331-342; 460, CRC Press, New York.
[6] H. Stadler Richard, David.R. Lineback(2009) Process-induced food
toxicants, Wiley, Switzerland, pp 126.-165.
[7] P. Stanley Cauvain.(2012) Breadmaking. Wood head Publishing Series
in Food Science, Technology and Nutrition Number 229. pp.3-5; 189-211.
[8] Y.Yuan Shu C., Zhou B., Qi X., Xiang J. (2011) Impact of selected additives on acrylamide formation in aspargine/sugar Maillard models systems. Food research International, pp 449-455.
@article{"International Journal of Business, Human and Social Sciences:58865", author = "A. Komarovska and V. Kreicbergs and F. Diminš", title = "Ripper and Sugar Effects on Hydroxymethylfurfural Formation in Gingerbread Biscuits", abstract = "Hydroxymethylfurfural (HMF) is formed by thermally
treating products rich in carbohydrates. HMF and other furan
derivatives are toxic.
The aim of the research was to establish the content of HMF in
gingerbread biscuits with honey and sugar syrup additives by using
three leavening agents— ammonium carbonate (NH4HCO3 and
(NH4)2CO3), baking powder, and baking soda (NaHCO3).
The content of HMF is significantly affected by the leavening
agent used. The content of HMF with honey where ammonium
carbonate was used as additive range from 5.7 to 27.3mg 100g-1, but
when sugar syrup is used the content varies from 2.3 to 7.4mg 100g-1.
When baking powder and baking soda are used as leavening agents,
the content of HMF exceeds 4mg 100g-1 in the event honey had been
added and the baking time had been longer (10 minutes at 180°C or
9 minutes at 200°C).", keywords = "gingerbread biscuits, honey, hydroxymethylfurfural, rippers.", volume = "7", number = "5", pages = "1212-4", }