✦ LIBER ✦

Model studies on the formation of carbonyl compounds and browning by the MAILLARD reaction during the baking process

✍ Scribed by Herrmann, J. ;Nour, S.

Publisher: John Wiley and Sons
Year: 1977
Tongue: English
Weight: 643 KB
Volume: 21
Category: Article
ISSN: 0027-769X
DOI: 10.1002/food.19770210407

No coin nor oath required. For personal study only.

✦ Synopsis

Abstract

Die Bräunungsvorgänge sowie die Bildung von Carbonylverbindungen in Mehlteigen wurden unter definierten Temperatur‐ und Feuchtigkeitsbedingungen untersucht. Die Ergebnisse zeigten, daß beide Reaktionen als Folgereaktionen ablaufen und sich prinzipiell in bezug auf den Feuchtigkeitsgehalt verschieden verhalten. Die reaktionskinetischen Daten der Bildung von braungefärbten Stoffen bzw. von Carbonylverbindungen wurden ermittelt. Beispielsweise beträgt die Aktivierungsenergie E der Bildung von braungefärbten Stoffen bzw. Carbonylverbindungen 22,4 bzw. 32,5 Kcal/Mol. Der Befund, daß im Untersuchungsbereich von 6 bis 30% Wassergehalt die Bräunungsgeschwindigkeit ein Maximum aufweist, während die Carbonylbildung mit sinkendem Wassergehalt stetig anstieg, kann zur Erklärung der stärkeren Aromabildung beim Vorbacken dienen.

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