Article ID Journal Published Year Pages File Type
6399140 Food Research International 2012 7 Pages PDF
Abstract
► We determined HMF and F concentrations of 15 cake models during baking. ► Varying content of sugars and acid influenced HMF and F formation in cakes. ► Baking temperature and time influenced HMF and F formation in cakes. ► The kinetics of HMF formation in cake models during baking was investigated. ► Regression equations of HMF formation in cake models were established.
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Related Topics
Life Sciences Agricultural and Biological Sciences Food Science
Preview
Effects of sugars in batter formula and baking conditions on 5-hydroxymethylfurfural and furfural formation in sponge cake models
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