Effects of Sodium Chloride, Potassium Chloride, and Calcium Chloride on the Formation of α-Dicarbonyl Compounds and Furfurals and the Development of Browning in Cookies during Baking
Tolgahan Kocadağlı, Vural Gökmen
Journal of Agricultural and Food Chemistry
Abstract
Effects of NaCl, KCl, CaCl<sub>2</sub>, NaHCO<sub>3</sub>, and NH<sub>4</sub>HCO<sub>3</sub> on the formation of glucosone, 1-deoxyglucosone, 3-deoxyglucosone, glyoxal, methylglyoxal, diacetyl, 5-hydroxymethyl-2-furfural, and 2-furfural and browning were investigated in cookies. The presence of 1.5% NaCl, 1% KCl, and 1% CaCl<sub>2</sub> on flour basis had no effect on α-dicarbonyl compounds, except 1-deoxyglucosone increased in the presence of KCl and CaCl<sub>2</sub>. The increase in 5-hydroxymethyl-2-furfural formation in the presence of NaCl, KCl, and CaCl<sub>2</sub> did not relate to 3-deoxyglucosone formation and pH changes. NaCl, KCl, and CaCl<sub>2</sub> increased browning in cookies. Model reaction systems indicated that NaCl, KCl, and CaCl<sub>2</sub> enhance browning by increasing furfurals in caramelization. NaCl, KCl, and CaCl<sub>2</sub> decreased browning intensity in a heated glucose-glycine system. Use of CaCl<sub>2</sub> in cookies may considerably increase furfurals but not α-dicarbonyl compounds. Sodium reduction can be obtained by replacement with potassium without sacrificing the desired consequences of caramelization in sugar-rich baked goods.
Extracted Claims
9 claims extracted from this paper into the knowledge graph
NaCl, KCl, CaCl2 enhances browning by increasing furfurals in caramelization
“Model reaction systems indicated that NaCl, KCl, and CaCl2 enhance browning by increasing furfurals in caramelization.”
CaCl2 does not increase formation of α-dicarbonyl compounds
“Use of CaCl2 in cookies may considerably increase furfurals but not α-dicarbonyl compounds.”
1.5% NaCl, 1% KCl, 1% CaCl2 has no effect on α-dicarbonyl compounds
“The presence of 1.5% NaCl, 1% KCl, and 1% CaCl2 on flour basis had no effect on α-dicarbonyl compounds, except 1-deoxyglucosone increased in the presence of KCl and CaCl2.”