Effect of toasting time on the browning of sliced bread

Slices of wheat bread were toasted for different times until a distinct intensity of brown colour was reached. Two assays were carried out: prolonged toasting times (5–60 min) and reduced toasting times (0.5–5 min). The browning indicators (furosine, available lysine, hydroxymethylfurfural (HMF), co...

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Bibliographic Details
Published in:Journal of the science of food and agriculture 2001-04, Vol.81 (5), p.513-518
Main Authors: Ramírez-Jiménez, Antonio, García-Villanova, Belén, Guerra-Hernández, Eduardo
Format: Article
Language:English
Subjects:
Biological and medical sciences
browning indicators
Cereal and baking product industries
Food engineering
Food industries
Fundamental and applied biological sciences. Psychology
General aspects
sliced bread
toasting
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Summary:Slices of wheat bread were toasted for different times until a distinct intensity of brown colour was reached. Two assays were carried out: prolonged toasting times (5–60 min) and reduced toasting times (0.5–5 min). The browning indicators (furosine, available lysine, hydroxymethylfurfural (HMF), colour and absorbance at 284 and 420 nm) were determined. The precision of all indicators used was high (CV  0.860) were obtained between browning indicators and time (A284/time, A420/time, 100 − L*/time and HMF/time). © 2001 Society of Chemical Industry
ISSN:0022-5142
1097-0010
DOI:10.1002/jsfa.840