Effects of dough formula and baking conditions on acrylamide and hydroxymethylfurfural formation in cookies

@inproceedings{Gkmen2007EffectsOD,
  title={Effects of dough formula and baking conditions on acrylamide and hydroxymethylfurfural formation in cookies},
  author={Vural G{\"o}kmen and {\"O}zge Ç. Açar and Hamit K{\"o}ksel and Jale Acar},
  year={2007}
}
Abstract The effects of dough formula and baking conditions on the formations of acrylamide and hydroxymethylfurfural (HMF) were studied in a cookie model system. Increasing the sugar concentration in the dough formula increased acrylamide formation during baking at 205 °C for 11 min. The effect of sugar on acrylamide formation was more pronounced for glucose than for sucrose, expectedly. Addition of citric acid into dough formula comprising sucrose increased the susceptibility of acrylamide… CONTINUE READING

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