Effects of Sodium Chloride, Potassium Chloride, and Calcium Chloride on the Formation of α-Dicarbonyl Compounds and Furfurals and the Development of Browning in Cookies during Baking.
Effects of NaCl, KCl, CaCl2, NaHCO3, and NH4HCO3on the formation of glucosone, 1-deoxyglucosone, 3-deoxyglucosone, glyoxal, methylglyoxal, diacetyl, 5-hydroxymethyl-2-furfural, and 2-furfural and browning were investigated in cookies. The presence of 1.5% NaCl, 1% KCl, and 1% CaCl2on flour basis had no effect on α-dicarbonyl compounds, except 1-deoxyglucosone increased in the presence of KCl and CaCl2. The increase in 5-hydroxymethyl-2-furfural formation in the presence of NaCl, KCl, and CaCl2did not relate to 3-deoxyglucosone formation and pH changes. NaCl, KCl, and CaCl2increased browning in cookies. Model reaction systems indicated that NaCl, KCl, and CaCl2enhance browning by increasing furfurals in caramelization. NaCl, KCl, and CaCl2decreased browning intensity in a heated glucose-glycine system. Use of CaCl2in cookies may considerably increase furfurals but not α-dicarbonyl compounds. Sodium reduction can be obtained by replacement with potassium without sacrificing the desired consequences of caramelization in sugar-rich baked goods.
Food Quality and Safety (FoQuS) Research Group, Department of Food Engineering, Hacettepe University , 06800 Beytepe Campus, Ankara, Turkey.
Tolgahan
T
Kocadağlı
Food Quality and Safety (FoQuS) Research Group, Department of Food Engineering, Hacettepe University , 06800 Beytepe Campus, Ankara, Turkey.
Vural
V
Gökmen
baking; calcium chloride; cookie; furfurals; leavening agents; nonenzymatic browning; potassium chloride; sodium chloride; α-dicarbonyl compounds