Effects of Maillard Reaction Products on Sensory and Nutritional Qualities of the Traditional French Baguette

AbstractThe goals of this study were to evaluate the effect of baking time on the Maillard reaction products (MRPs) generated in the crust of the traditional French baguette and to estimate their impact on its sensory characteristics, its acrylamide content, and its bifidogenic effect. Melanoidins, volatile compounds, and acrylamide were evaluated in the crust of traditional French baguettes baked between 12 and 22 min at 225 °C. The increase in melanoidins was positively correlated to the baking time, while volatile compounds only increased until 18 min. The acrylamide content was estimated to be below 18 μg/kg, which confirms the findings of EFSA that bread is not a main contributor to dietary acrylamide. A descripti ve sensory analysis showed that the baking time positively affected the sensory quality of the crust. The consumer test revealed the same trend and the panelists favorably judged the well‐baked baguettes based on a better crust flavor and crispness. The bifidogenic effect of the crust and the crum b from the baguettes baked 22 min was evaluated on thein vitro growth ofBifidobacterium adolescentis. The results demonstrated that the crumb and the crust had exactly the same bifidogenic impact, therefore not caused by melanoidins.Practical ApplicationThe consumption of bread in France has decreased since 2007, although bread is considered by French people as “healthy” and essential to maintain a balanced diet. The current study evaluated the global qualitie...
Source: Journal of Food Science - Category: Food Science Authors: Tags: New Horizons in Food Research Source Type: research