Evaluation of thermal treatment markers in wheat flour-derived products cooked in conventional and in low-emissivity ovens

Different markers for the assessment of thermal treatment entity of food products were investigated on a model bread prepared from wheat flour. Samples were submitted to different cooking procedures by combining three different times and temperatures, and employing two different ovens: a low-emissivity oven and a conventional one. The cook value index was calculated for each sample to evaluate the entity of the thermal treatment. Furosine, maltose:maltulose ratio, colour indexes (L, a, b) have been evaluated in all samples. Furosine has been quantified by capillary electrophoresis–mass spectrometry, maltose:maltulose ratio was determined by HPAEC-PAD, colour indexes were measured by spectrophotometer method. Values for weight loss during cooking and surface temperature have also been monitored. A statistical analysis showed good correlation between the cook value index and all the parameters evaluated. Low emissivity oven shown higher performances and lower energy consumption than conventional oven.

• Model bread samples were baked in low-emissivity and conventional ovens.
• Cook index, furosine, maltose:maltulose ratio, colour indexes were evaluated.
• Good correlation between cook value index and all other parameters was found.
• Low emissivity oven shown higher performances than conventional oven.