Effect of Different Flours on the Formation of Hydroxymethylfurfural, Furfural, and Dicarbonyl Compounds in Heated Glucose/Flour Systems.

Marta Mesías,Francisco Morales

doi:10.3390/foods6020014

Abstract

Traditional cereal-based foods usually include wheat flour in their formulations; however, the search for new products with new ingredients providing different properties to foods is widely pursued by food companies. Replacement of wheat by other flours can modify both nutritional properties and organoleptic characteristics of the final baked food, but can also impact the formation of potentially harmful compounds. The effect of the type of flour on the formation of furfurals and dicarbonyl compounds was studied in a dough model system during baking that contains water or glucose in order to promote the Maillard reaction and caramelization. The formation of methylglyoxal and glyoxal was significantly reduced in spelt and teff formulations compared to wheat flour formulations, respectively. In contrast, samples formulated with oat, teff, and rye showed a significant increase in the levels of 3-deoxyglucosone. Similarly, spelt and teff formulations presented significantly higher concentrations of hydroxymethylfurfural, and spelt, teff, and rye presented higher concentrations of furfural. Therefore, the formation of process contaminants and undesirable compounds in new food products formulated with different flours replacing the traditional wheat flour should be considered carefully in terms of food safety.

Highlights

Baked cereal products comprise a wide range of food products subjected to a baking process in which cereal flour is the basic ingredient
Model systems were designed at the maximum water holding capacity of each type of flour and carried out in two set of experiments with the aim of studying the formation of HMF, furfural, and dicarbonyl compounds during baking
The purpose was to examine the contribution of the raw composition of the different flours on the formation of the former compounds since it is known that both recipe composition and thermal treatment are the major factors involved in the extent of the Maillard reaction [22]

Summary

Introduction

Baked cereal products comprise a wide range of food products subjected to a baking process in which cereal flour is the basic ingredient. The high temperatures applied and the low moisture of the cereal-based products promote the development of different chemical reactions between food components, including the Maillard reaction and caramelization. Both chemical reactions are responsible for the improvement of the textural and organoleptic characteristics of the final baked food by promoting the flavour, colour, and aroma compounds appreciated by the consumers. Hydroxymethylfurfural (HMF) and furfural are formed as intermediate products of the Maillard reaction and, HMF is generated by the caramelization of sugars at high temperatures [4].

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