Browning indicators in bread.

@article{RamrezJimenez2000BrowningII,
  title={Browning indicators in bread.},
  author={Antonio Ram{\'i}rez-Jimenez and Eduardo J Guerra-Hern{\'a}ndez and Bel{\'e}n Garc{\'i}a-Villanova},
  journal={Journal of agricultural and food chemistry},
  year={2000},
  volume={48 9},
  pages={4176-81}
}
Bread is the most important food in the Spanish household and represents the largest proportion of products produced by commercial bakeries. The browning indicators furosine, hydroxymethylfurfural (HMF), and color were determined to evaluate heat effects induced during manufacture of these foods. The breads analyzed were common, special, sliced toasted, and snack breads. Identical sample preparation and HPLC conditions were used to determine HMF in all breads. The precision tested at high and… CONTINUE READING

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