Examining Bakery Goods as a New Technique for Managing the Glycoxidation

Belge Stabler^*
*Correspondence: Belge Stabler, Department of Medical Biochemistry, Istanbul Atlas University, 34403 Istanbul, Turkey, Email:

Introduction

In the realm of baking, both professional bakers and home aficionados strive for the ideal harmony of flavor, aroma, and texture. The Glycoxidation reaction, a complicated chemical process that happens when amino acids and reducing sugars combine under heat, is one important factor affecting these sensory qualities. Excessive glycoxidation reaction can result in unwanted effects such browning, off tastes, and nutritional loss, even though it is necessary for the creation of desired flavors and smells in baked goods. Alternative methods for regulating the Glycoxidation reaction in baked goods have drawn more attention in recent years. The enrichment of phenolic compounds, which are naturally occurring antioxidants present in a variety of plant-based meals, is one such strategy. Before delving into the role of phenolic compounds in controlling the Glycoxidation reaction, it is essential to understand the fundamentals of this complex chemical process. The Glycoxidation reaction occurs between amino acids, typically lysine and arginine and reducing sugars, such as glucose and fructose, in the presence of heat. This reaction leads to the formation of a wide array of flavor compounds, including furans, pyrazines and thiols, which contribute to the characteristic taste and aroma of baked goods [1,2].

Description

There are some disadvantages to the glycoxidation process. When baking, extended or high heat exposure frequently results in excessive browning, nutritional value loss, and the development of potentially hazardous substances like acrylamide. Thus, there is a lot of interest in figuring out how to control the glycoxidation response without sacrificing the nutritional value and sensory appeal of baked goods. The ability of phenolic chemicals, which are found in large quantities in fruits, vegetables, whole grains, and nuts, to alter the glycoxidation reaction has drawn interest. These substances can scavenge free radicals and prevent other molecules, particularly those involved in the glycoxidation reaction, from oxidizing because they have antioxidant qualities. Numerous explanations for how phenolic chemicals affect the Glycoxidation process have been put forth. First, phenolic compounds have the ability to directly react with reactive carbonyl intermediates that are created in the early phases of the glycoxidation reaction, which prevents the reaction cascade from continuing. Furthermore, metal ions like iron and copper, which are known catalysts for the glycoxidation reaction, can be chelated by phenolic compounds, slowing down the reaction's pace. Furthermore, the glycoxidation reaction is intimately linked to the anti-glycation activity that phenolic substances possess. Advanced Glycation End-products (AGEs) are created when reducing sugars and protein amino groups undergo a non-enzymatic reaction known as glycation. These substances are linked to a number of diseases, such as diabetes and aging [2].

A viable method for managing the Glycoxidation reaction and enhancing the nutritional value and sensory appeal of the finished goods is to use phenolic compounds in baking mixes. Using naturally phenolic compound-rich components in bakery compositions, such as whole grains, fruits, and nuts, are one strategy. For instance, whole grain flours are a great option for increasing the antioxidant content of baked goods because they have higher quantities of phenolic compounds than refined flours. Additionally, certain phenolic-rich components, like cocoa, citrus fruits, and berries, can be added to baked goods to provide distinctive smells and scents as well as antioxidant advantages. In muffins, for example, adding dried blueberries or a cranberry not only improves their fruity flavor but also raises their phenolic content, which may help to slow down the Glycoxidation response. Fortifying baked goods with concentrated sources of phenolic compounds, including plant-based extracts or powders, is an additional strategy. These extracts can add antioxidant activity to doughs, batters, or fillings without substantially changing the finished products' sensory qualities. Green tea extract, for instance, may increase the antioxidant content of cookie dough while also subtly enhancing the cookies' tea flavor [3].

Adding phenolic compounds to bakery goods can significantly improve their nutritional value and sensory qualities in addition to regulating the glycoxidation response. Depending on where they come from, phenolic chemicals add fruity, nutty, or flowery aromas to baked goods, enhancing their overall flavor character. Furthermore, by postponing lipid oxidation and staling, the antioxidant properties of phenolic compounds can help maintain the freshness and shelf-life of baked goods. Beyond the nutritional advantages of conventional baked goods, phenolic-enriched bakery products have additional health benefits. Numerous health-promoting benefits, such as anti-inflammatory, anti-cancer, and cardioprotective qualities, have been linked to phenolic compounds. Consequently, eating baked goods enhanced with phenolic compounds may help maintain a more balanced diet and maybe lower the risk of chronic illnesses linked to inflammation and oxidative stress. Although adding phenolic compounds to bakery goods shows promise as a novel method of controlling the glycoxidation reaction, there are a number of issues that need to be resolved to maximize its application. Because phenolic compounds can degrade under specific circumstances, one problem is making sure they remain stable and bioavailable during baking and storage. Thus, to maximize their positive benefits, phenolic-rich substances must be carefully chosen, and processing methods must be suitable [4,5].

Conclusion

Additionally, further research is needed to elucidate the specific mechanisms by which phenolic compounds modulate the Glycoxidation reaction and influence the sensory and nutritional properties of bakery products. This includes investigating the interactions between phenolic compounds and other ingredients in bakery formulations, as well as their impact on the digestion and absorption of nutrients in the human body. Moreover, the sensory acceptance of phenolic-enriched bakery products among consumers remains a key consideration. While phenolic compounds can enhance the flavour and aroma of baked goods, their presence may also impart unfamiliar or undesirable tastes to some individuals. Therefore, sensory evaluation studies are essential to understanding consumer preferences and optimizing the formulation of phenolic-enriched bakery products to ensure widespread acceptance. In conclusion, the enrichment of bakery products with phenolic compounds represents a promising approach for controlling the Glycoxidation reaction while simultaneously enhancing their sensory attributes and nutritional quality. By harnessing the antioxidant properties of phenolic compounds, bakers can mitigate the adverse effects of excessive browning and flavour development during baking, resulting in bakery products that are not only delicious but also healthier. As research in this field continues to evolve, the incorporation of phenolic compounds into bakery formulations is poised to revolutionize the way we perceive and enjoy baked goods, offering a new dimension of flavour, aroma and nutritional benefits.

Acknowledgement

None.

Conflict of Interest

There are no conflicts of interest by author.

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