Effects of sugars in batter formula and baking conditions on 5-hydroxymethylfurfural and furfural formation in sponge cake models

Food Research International

Volumn 49, Issue 1, 2012, Pages 439-445

  Zhang, Yu Yu ^a   Song, Yi ^a   Hu, Xiao Song ^a   Liao, Xiao Jun ^a   Ni, Yuan Ying ^a   Li, Quan Hong ^b  

^a CHINA AGRICULTURAL UNIVERSITY   (China)

^b AGRO ENVIRONMENTAL PROTECTION INSTITUTE   (China)

Author keywords

5 Hydroxymethylfurfural; Baking; Cake; Formation; Furfural; Kinetics

Indexed keywords

5 HYDROXYMETHYL FURFURALS; ARRHENIUS EQUATION; BAKING; BAKING TEMPERATURE; CAKE; F-FORMATION; FIRST ORDER KINETICS; FORMATION; SPONGE CAKES; SUGAR-RICH FOODS;

ACTIVATION ENERGY; ALDEHYDES; CITRIC ACID; ENZYME KINETICS; FURFURAL; KINETICS; SUGAR (SUCROSE); SUGARS;

BAKERIES;

EID: 84866174008     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2012.07.012     Document Type: Article

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