title: The impact of raw materials and baking conditions on Maillard reaction products, thiamine, folate, phytic acid and minerals in white bread.
abstract: The aim of this study was to develop a white bread with improved nutrient contents and reduced levels of potentially harmful Maillard reaction products such as N(ε)-carboxymethyllysine (CML) and 5-hydroxymethylfurfural (HMF). Assays were carried out through a full factorial experimental design allowing the simultaneous analysis of four factors at two levels: (1) wheat flour extraction rates (ash content: 0.60%-0.72%), (2) leavening agents (bakers' yeast - bakers' yeast and sourdough), (3) prebaking and (4) baking conditions (different sets of time and temperature). The baking conditions affected HMF and CML as well as certain mineral contents. A reduced baking temperature along with a prolonged heat treatment was found to be favourable for reducing both the CML (up to 20%) and HMF concentrations (up to 96%). The presence of sourdough decreased the formation of CML (up to 28%), and increased the apparent amounts of calcium (up to 8%) and manganese (up to 17.5%) probably through acidification of the dough. The extraction rate of flours as well as interactions between multiple factors also affected certain mineral content. However, compounds like folate, thiamine, copper, zinc, iron and phytic acid were not affected by any of the factors studied.
authors.affiliation: Institut Polytechnique LaSalle Beauvais, EGEAL unit, Beauvais, France. frederic.tessier@univ-lille2.fr and Faculté de Pharmacie, Département de Nutrition, Université Saint Joseph, Beirut, Lebanon.
authors.forename: Cynthia
authors.initials: C
authors.lastname: Helou
authors.affiliation: Institut Polytechnique LaSalle Beauvais, EGEAL unit, Beauvais, France. frederic.tessier@univ-lille2.fr.
authors.forename: Pascale
authors.initials: P
authors.lastname: Gadonna-Widehem
authors.affiliation: Institut Polytechnique LaSalle Beauvais, EGEAL unit, Beauvais, France. frederic.tessier@univ-lille2.fr.
authors.forename: Nathalie
authors.initials: N
authors.lastname: Robert
authors.affiliation: INRA UMR1095 UBP Génétique Diversité et Ecophysiologie des Céréales, Clermont-Ferrand, France.
authors.forename: Gérard
authors.initials: G
authors.lastname: Branlard
authors.affiliation: 3S'inPACK, Clermont-Ferrand, France.
authors.forename: Jacques
authors.initials: J
authors.lastname: Thebault
authors.affiliation: 3S'inPACK, Clermont-Ferrand, France.
authors.forename: Sarah
authors.initials: S
authors.lastname: Librere
authors.affiliation: Clermont Université, VetAgro Sup, Clermont-Ferrand, France.
authors.forename: Sylvain
authors.initials: S
authors.lastname: Jacquot
authors.affiliation: Clermont Université, VetAgro Sup, Clermont-Ferrand, France.
authors.forename: Julie
authors.initials: J
authors.lastname: Mardon
authors.affiliation: Clermont Université, VetAgro Sup, Clermont-Ferrand, France.
authors.forename: Agnès
authors.initials: A
authors.lastname: Piquet-Pissaloux
authors.affiliation: Limagrain Céréales Ingrédients, Riom, France.
authors.forename: Sophie
authors.initials: S
authors.lastname: Chapron
authors.affiliation: Jacquet Brossard - Groupe Limagrain, Paris, France.
authors.forename: Antoine
authors.initials: A
authors.lastname: Chatillon
authors.affiliation: Institut Polytechnique LaSalle Beauvais, EGEAL unit, Beauvais, France. frederic.tessier@univ-lille2.fr.
authors.forename: Céline
authors.initials: C
authors.lastname: Niquet-Léridon
authors.affiliation: Institut Polytechnique LaSalle Beauvais, EGEAL unit, Beauvais, France. frederic.tessier@univ-lille2.fr and Univ. Lille, Inserm, CHU Lille, U995 - LIRIC - Lille Inflammation Research International Center, Lille, France.
authors.forename: Frédéric J
authors.initials: FJ
authors.lastname: Tessier
mesh_terms: D001939:Bread / Q000032:analysis*; D003296:Cooking / Q000379:methods*; D004044:Dietary Proteins / Q000032:analysis; D005433:Flour / Q000032:analysis; D005492:Folic Acid / Q000032:analysis*; D005504:Food Analysis; D005511:Food Handling; D005662:Furaldehyde / Q000031:analogs & derivatives / Q000032:analysis; D008239:Lysine / Q000031:analogs & derivatives / Q000032:analysis; D015416:Maillard Reaction; D010833:Phytic Acid / Q000032:analysis*; D013831:Thiamine / Q000032:analysis*; D014131:Trace Elements / Q000032:analysis*; D014908:Triticum / Q000737:chemistry
chemical_list: D004044:Dietary Proteins; D014131:Trace Elements; C008046:5-hydroxymethylfurfural; C048496:N(6)-carboxymethyllysine; D010833:Phytic Acid; D005492:Folic Acid; D005662:Furaldehyde; D008239:Lysine; D013831:Thiamine