Browning development in bakery products – A review

Autores
Purlis, Emmanuel
Año de publicación
2010
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
This paper presents a review regarding several aspects of the development of browning during baking of bakery products, mainly from an engineering point of view. During baking, the formation of colour is due to the Maillard reaction, and caramelization of sugars. Besides the major influence of this phenomenon on the initial acceptance of products by consumers, it is the responsible for other relevant changes occurring in food during baking, i.e. production of flavour and aroma compounds, formation of toxic products (e.g. acrylamide), and decrease of nutritional value of proteins. As well as baking, the development of browning in bakery products is a simultaneous heat and mass transfer process that occurs mostly in a non-ideal system under non-ideal conditions. In addition, the mechanisms of chemical reactions involved are still not elucidated completely, so the process is difficult to control and represents a major challenge for food engineers. Effects of browning on properties of products and experimental, modelling and technological aspects of colour formation during baking are reviewed.
Centro de Investigación y Desarrollo en Criotecnología de Alimentos
Materia
Química
Non-enzymatic browning
Maillard reaction
Caramelization
Baking
Crust
Acrylamide
Colour
Kinetic modelling
Nivel de accesibilidad
acceso abierto
Condiciones de uso
http://creativecommons.org/licenses/by-nc-sa/4.0/
Repositorio
SEDICI (UNLP)
Institución
Universidad Nacional de La Plata
OAI Identificador
oai:sedici.unlp.edu.ar:10915/144004
Acceder
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oai_identifier_str oai:sedici.unlp.edu.ar:10915/144004
network_acronym_str SEDICI
repository_id_str 1329
network_name_str SEDICI (UNLP)
spelling Browning development in bakery products – A reviewPurlis, EmmanuelQuímicaNon-enzymatic browningMaillard reactionCaramelizationBakingCrustAcrylamideColourKinetic modellingThis paper presents a review regarding several aspects of the development of browning during baking of bakery products, mainly from an engineering point of view. During baking, the formation of colour is due to the Maillard reaction, and caramelization of sugars. Besides the major influence of this phenomenon on the initial acceptance of products by consumers, it is the responsible for other relevant changes occurring in food during baking, i.e. production of flavour and aroma compounds, formation of toxic products (e.g. acrylamide), and decrease of nutritional value of proteins. As well as baking, the development of browning in bakery products is a simultaneous heat and mass transfer process that occurs mostly in a non-ideal system under non-ideal conditions. In addition, the mechanisms of chemical reactions involved are still not elucidated completely, so the process is difficult to control and represents a major challenge for food engineers. Effects of browning on properties of products and experimental, modelling and technological aspects of colour formation during baking are reviewed.Centro de Investigación y Desarrollo en Criotecnología de Alimentos2010info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionArticulohttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdf239-249http://sedici.unlp.edu.ar/handle/10915/144004enginfo:eu-repo/semantics/altIdentifier/issn/0260-8774info:eu-repo/semantics/altIdentifier/doi/10.1016/j.jfoodeng.2010.03.008info:eu-repo/semantics/openAccesshttp://creativecommons.org/licenses/by-nc-sa/4.0/Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International (CC BY-NC-SA 4.0)reponame:SEDICI (UNLP)instname:Universidad Nacional de La Platainstacron:UNLP2025-09-03T11:04:23Zoai:sedici.unlp.edu.ar:10915/144004Institucionalhttp://sedici.unlp.edu.ar/Universidad públicaNo correspondehttp://sedici.unlp.edu.ar/oai/snrdalira@sedici.unlp.edu.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:13292025-09-03 11:04:23.41SEDICI (UNLP) - Universidad Nacional de La Platafalse
dc.title.none.fl_str_mv Browning development in bakery products – A review
title Browning development in bakery products – A review
spellingShingle Browning development in bakery products – A review
Purlis, Emmanuel
Química
Non-enzymatic browning
Maillard reaction
Caramelization
Baking
Crust
Acrylamide
Colour
Kinetic modelling
title_short Browning development in bakery products – A review
title_full Browning development in bakery products – A review
title_fullStr Browning development in bakery products – A review
title_full_unstemmed Browning development in bakery products – A review
title_sort Browning development in bakery products – A review
dc.creator.none.fl_str_mv Purlis, Emmanuel
author Purlis, Emmanuel
author_facet Purlis, Emmanuel
author_role author
dc.subject.none.fl_str_mv Química
Non-enzymatic browning
Maillard reaction
Caramelization
Baking
Crust
Acrylamide
Colour
Kinetic modelling
topic Química
Non-enzymatic browning
Maillard reaction
Caramelization
Baking
Crust
Acrylamide
Colour
Kinetic modelling
dc.description.none.fl_txt_mv This paper presents a review regarding several aspects of the development of browning during baking of bakery products, mainly from an engineering point of view. During baking, the formation of colour is due to the Maillard reaction, and caramelization of sugars. Besides the major influence of this phenomenon on the initial acceptance of products by consumers, it is the responsible for other relevant changes occurring in food during baking, i.e. production of flavour and aroma compounds, formation of toxic products (e.g. acrylamide), and decrease of nutritional value of proteins. As well as baking, the development of browning in bakery products is a simultaneous heat and mass transfer process that occurs mostly in a non-ideal system under non-ideal conditions. In addition, the mechanisms of chemical reactions involved are still not elucidated completely, so the process is difficult to control and represents a major challenge for food engineers. Effects of browning on properties of products and experimental, modelling and technological aspects of colour formation during baking are reviewed.
Centro de Investigación y Desarrollo en Criotecnología de Alimentos
description This paper presents a review regarding several aspects of the development of browning during baking of bakery products, mainly from an engineering point of view. During baking, the formation of colour is due to the Maillard reaction, and caramelization of sugars. Besides the major influence of this phenomenon on the initial acceptance of products by consumers, it is the responsible for other relevant changes occurring in food during baking, i.e. production of flavour and aroma compounds, formation of toxic products (e.g. acrylamide), and decrease of nutritional value of proteins. As well as baking, the development of browning in bakery products is a simultaneous heat and mass transfer process that occurs mostly in a non-ideal system under non-ideal conditions. In addition, the mechanisms of chemical reactions involved are still not elucidated completely, so the process is difficult to control and represents a major challenge for food engineers. Effects of browning on properties of products and experimental, modelling and technological aspects of colour formation during baking are reviewed.
publishDate 2010
dc.date.none.fl_str_mv 2010
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
Articulo
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://sedici.unlp.edu.ar/handle/10915/144004
url http://sedici.unlp.edu.ar/handle/10915/144004
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/issn/0260-8774
info:eu-repo/semantics/altIdentifier/doi/10.1016/j.jfoodeng.2010.03.008
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
http://creativecommons.org/licenses/by-nc-sa/4.0/
Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International (CC BY-NC-SA 4.0)
eu_rights_str_mv openAccess
rights_invalid_str_mv http://creativecommons.org/licenses/by-nc-sa/4.0/
Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International (CC BY-NC-SA 4.0)
dc.format.none.fl_str_mv application/pdf
239-249
dc.source.none.fl_str_mv reponame:SEDICI (UNLP)
instname:Universidad Nacional de La Plata
instacron:UNLP
reponame_str SEDICI (UNLP)
collection SEDICI (UNLP)
instname_str Universidad Nacional de La Plata
instacron_str UNLP
institution UNLP
repository.name.fl_str_mv SEDICI (UNLP) - Universidad Nacional de La Plata
repository.mail.fl_str_mv alira@sedici.unlp.edu.ar
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