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.

Evaluation of thermal treatment markers in wheat flour-derived products cooked in conventional and in low-emissivity ovens / Bignardi, Chiara; Cavazza, Antonella; Rinaldi, Massimiliano; Corradini, Claudio; Massini, Roberto. - In: FOOD CHEMISTRY. - ISSN 0308-8146. - 140:4(2013), pp. 748-754. [10.1016/j.foodchem.2012.12.006]

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

BIGNARDI, Chiara;CAVAZZA, Antonella;RINALDI, Massimiliano;CORRADINI, Claudio;MASSINI, Roberto
2013-01-01

Abstract

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.
2013
Evaluation of thermal treatment markers in wheat flour-derived products cooked in conventional and in low-emissivity ovens / Bignardi, Chiara; Cavazza, Antonella; Rinaldi, Massimiliano; Corradini, Claudio; Massini, Roberto. - In: FOOD CHEMISTRY. - ISSN 0308-8146. - 140:4(2013), pp. 748-754. [10.1016/j.foodchem.2012.12.006]
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Utilizza questo identificativo per citare o creare un link a questo documento: https://hdl.handle.net/11381/2633857
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