Monitoring The Kinetics of Non-enzymatic Browning Reactions In Sponge Cake During Baking
Abstract
This paper deals with the study of non-enzymatic browning reactions (NEB) in a model sponge cake under controlled baking conditions. Seven molecular markers were measured at different baking times: two reactants, glucose (GLU) and free amino groups (RNH 2), and six reaction products either present in the sponge cake matrix, 5-hydroxymethylfurfural (HMF), or in the baking vapors, HMF, pyranone (PYR), furfural (FUR), formic acid (FA) and acetic acid (AA).
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