Effect of toasting time on the browning of sliced bread

Journal of the Science of Food and Agriculture

Volumn 81, Issue 5, 2001, Pages 513-518

  Ramiand́rez Jimeand́nez, Antonio ^a   Garciand́a Villanova, Beleand́n ^a   Guerra Hernaand́ndez, Eduardo ^a  

^a Campus Universitario De Cartuja   (Spain)

Author keywords

Browning indicators; Sliced bread; Toasting

Indexed keywords

ABSORPTION; BREAD; BROWNING REACTION; DOUGH; FOOD PROCESSING; FUROSINE; HEATING; HYDROXYMETHYL 2 FURALDEHYDE; LYSINE; PROTEIN DETERMINATION;

EID: 0035074276     PISSN: 00225142     EISSN: None     Source Type: Journal    
DOI: 10.1002/jsfa.840     Document Type: Article

References (29)

1. Identification and quantification of potent odorants formed by toasting of wheat bread
2. Nutritional and toxicological aspects of the Maillard browning reaction in foods
3. Caramelisation in food and beverages
4. Modelling of browning kinetics of bread crust during baking
5. Determination of lysine damage and calculation of lysine bio-availability in several processed foods
6. Evaluation of thermal damage to pasta by determination of epsilon-furoylmethyl-lysine (furosine) by HPLC
7. Furosine determination in baby cereal by ion-pair reversed phase liquid chromatography
8. Maillard reaction evaluation by furosine determination during infant cereal processing
9. Loss of available lysine in protein in a model Maillard reaction system
10. The estimation of available lysine in animal protein foods
11. Problems in the determination of FDNB-available lysine
12. In vitro protein digestibility and lysine availability in pasta samples dried under different conditions. Nutritional, chemical and food processing implications of nutrient availability
13. Some physico-chemical characteristics of defatted soy flour fortified noodles
14. Effects of the Maillard browning reaction on the nutritive value of breads and pizza crusts
15. Available lysine content during cereal flake production
16. Blockage of available lysine at different stages of infant cereal production
17. Dehydrated foods; chemistry of browning reactions in model systems
18. Formation of 2-acetyl-3-D-glucopyranosylfuran (glucosylisomaltol) from nonenzymatic browning in pasta drying
19. Effects of heat by radiation and convection on browning of cookies at baking
20. Browning indicators in model systems and baby cereals
21. Liquid chromatography for the determination of 5-(hydroxymethyl)-2-furaldehyde in breakfast cereals
22. Studies on the relationship between molecular weight and the color potency of fractions obtained by thermal treatment of glucose/amino acid and glucose/protein solutions by using ultracentrifugation and color dilution techniques
23. Modelluntersuchungen zur bildung von carbonylverbindungen und bräunung durch die Maillard-reaktion bein backprozess
24. Nutrient-based corn and soy products by twin-screw extrusion
25. Browning indicators in bread
26. Effects of Maillard reaction on protein in spaghetti samples
27. Relationships of available lysine to lignin, color and protein digestibility of selected wheat-based breakfast cereals