Formation of 5-hydroxymethylfurfuraldehyde in Latvian whole meal rye bread during baking
2011
Ozolina, V., Latvia Univ. of Agriculture, Jelgava (Latvia). Faculty of Food Technology | Kunkulberga, D., Latvia Univ. of Agriculture, Jelgava (Latvia). Faculty of Food Technology | Dimins, F., Latvia Univ. of Agriculture, Jelgava (Latvia). Faculty of Food Technology
During the baking heat exchange process, various chemical transformations take place and form new chemical compounds, and the final result is bread. Furans are some of these volatile aromatic compounds. They are formed in the heat exchange processes of food production- baking, heating, and roasting. One of these compounds is 5-hydroxymethylfurfuraldehyde (HMF), which is widely distributed in food products such as bread, coffee, honey, milk products, meat, fish, beer and others. Aromatic volatile compounds endow rye bread with its characteristic aroma and taste. The formation of furan and its derivatives in food products is not clearly understood. In 2004, the Europe Food Safety Authority started to collect data from EU member states of HMF content in food products. There is no such information available on Latvian foodstuffs. Specifically, in Latvia, there have been no investigations on HMF formation in rye bread during bake processing to date. The aim of this study was to investigate the dynamic of HMF formation in whole meal rye bread crumb and crust, as influenced by baking time. The bread was produced in a Latvian commercial bakery. The content of HMF in whole meal rye bread was determined by using liquid chromatography. The study showed that Latvian whole meal rye bread baked at the optimal time of 60 minutes contains 320.6 mg kgE-1 HMF. Its content in rye bread crumb reached 22 mg kgE-1, which is substantially different from the HMF content of bread crust. During the prolonged baking time, the rate of HMF formation is no significant.
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