Acrylamide and 5-hydroxymethylfurfural formation during baking of biscuits: NaCl and temperature-time profile effects and kinetics

A mathematical model based on the chemical reaction pathways was developed for the recipe with NaCl baked at 200 °C. The model described the chemical evolution during the last part of biscuit baking, and accurately predicted acrylamide and HMF content at the end of baking. The model showed the significant contribution of the reducing sugars to the formation of both acrylamide and HMF. The model could not be extended to the entire baking period because it was not possible to incorporate the lag phase observed before sucrose hydrolysis. The results reported in this study confirm that the kinetics of acrylamide and HMF formation in real food and dry systems may depend on the physical state of their precursors.