title: Evaluation of thermal treatment markers in wheat flour-derived products cooked in conventional and in low-emissivity ovens.
abstract: Different markers for the assessment of thermal treatment entity of food products were investigated on a model bread prepared from wheat flour. Samples were submitted to different cooking procedures by combining three different times and temperatures, and employing two different ovens: a low-emissivity oven and a conventional one. The cook value index was calculated for each sample to evaluate the entity of the thermal treatment. Furosine, maltose:maltulose ratio, colour indexes (L, a, b) have been evaluated in all samples. Furosine has been quantified by capillary electrophoresis-mass spectrometry, maltose:maltulose ratio was determined by HPAEC-PAD, colour indexes were measured by spectrophotometer method. Values for weight loss during cooking and surface temperature have also been monitored. A statistical analysis showed good correlation between the cook value index and all the parameters evaluated. Low emissivity oven shown higher performances and lower energy consumption than conventional oven.
authors.affiliation: Dipartimento di Chimica, Parco Area delle Scienze 17/A, 43124 Parma, Italy.
authors.forename: Chiara
authors.initials: C
authors.lastname: Bignardi
authors.forename: Antonella
authors.initials: A
authors.lastname: Cavazza
authors.forename: Massimiliano
authors.initials: M
authors.lastname: Rinaldi
authors.forename: Claudio
authors.initials: C
authors.lastname: Corradini
authors.forename: Roberto
authors.initials: R
authors.lastname: Massini
mesh_terms: D001939:Bread / Q000032:analysis*; D003296:Cooking / Q000295:instrumentation / Q000379:methods*; D005433:Flour / Q000032:analysis*; D006358:Hot Temperature; D014908:Triticum / Q000737:chemistry*