Technological and microbiological characterization of an industrial soft-sliced bread enriched with chitosan and its prebiotic activity.

Several studies have described the effects of chitosan as an ingredient in bread, particularly from a technological and functional point of view. However, these studies mainly focus on breads produced at lab scale with a short shelf life, which may not reflect the changes occurring in industrial production. Our study investigated the potential of using chitosan at an industrial scale to produce soft white bread, evaluating its impact on the final product's shelf life and providing deeper insights into the practical possibilities and limitations of its scalability.

Influence of baking conditions and formulation on furanic derivatives, 3-methylbutanal and hexanal and other quality characteristics of lab-made and commercial biscuits.

Biscuit baking can cause the formation of heat-related toxic compounds, mainly through the Maillard reaction, including some volatile organic compounds (VOCs) that are potentially carcinogenic to humans. This study investigates the effects of different baking conditions and recipes on quality characteristics (moisture, water activity, colour, texture) and on the concentration of some VOCs (furfural, furfuryl acetate, 5-methylfurfural, furfuryl alcohol, 3-methylbutanal, hexanal) in biscuits. Specifically, lab-made biscuits baked under static and ventilated conditions and three commercial biscuit types categorised as shortbreads with eggs, with chocolate chips and dry petits were evaluated.

Influence of lupin and chickpea flours on acrylamide formation and quality characteristics of biscuits.

Asparagine and sugars are direct precursors of acrylamide; however, proteins and fibres can also influence it. In this study, biscuits prepared replacing wheat flour with increasing concentrations (20, 40, 60%) of lupin or chickpea flour were investigated. Asparagine concentration was equalized in all formulas to isolate the effect of other flour characteristics on the acrylamide formation during baking.

Acrylamide formation and antioxidant activity in coffee during roasting - A systematic study.

The aim of this study was to investigate the effect of the coffee roasting process on both toxic and some beneficial antioxidant compounds, applying a systematic and broad approach. Arabica and Robusta green coffee beans were roasted in a lab-scale roaster for different times in order to achieve five roasting degrees (from light to dark) and to assess the evolution of acrylamide (AA), trigonelline, nicotinic acid and caffeoylquinic acids contents (determined by HPLC) as well as antioxidant activity (evaluated by Folin-Ciocalteu, FRAP, DPPH, ABTS assays). The results confirmed that the AA levels and antioxidant activity reached a maximum in the first coffee roasting degrees and then decreased prolonging the heating process, both in Arabica and Robusta samples.

Acrylamide in coffee: formation and possible mitigation strategies - a review.

It is widely known that acrylamide, present in some different heat-treated foods, is an important toxic compound to humans. Coffee beverage is one of the most important sources of acrylamide, because the raw bean contains the reaction substrates and it is processed at very high temperature during roasting. Due to its high consumption all over the world, it is necessary to find applicable solutions to decrease the concentration of this undesired Maillard reaction product.