An industrially applicable processing method for reducing AGEs in bread based on RSM design
Intake of dietary advanced glycation end-products (AGEs) is associated with increased risk of inflammation and chronic disease. Bread, a significant source of AGEs, is an ideal model for minimizing AGEs at process scale. The study investigated the combined impact of yeast, sugar, butter contents, ba...
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| Language: | English |
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Elsevier
2025-12-01
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| Series: | Future Foods |
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| Online Access: | http://www.sciencedirect.com/science/article/pii/S2666833525001492 |
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| author | Guanhua Jiang Haili Yu Liangkai Chen Yan Zhang Liegang Liu |
| author_facet | Guanhua Jiang Haili Yu Liangkai Chen Yan Zhang Liegang Liu |
| author_sort | Guanhua Jiang |
| collection | DOAJ |
| description | Intake of dietary advanced glycation end-products (AGEs) is associated with increased risk of inflammation and chronic disease. Bread, a significant source of AGEs, is an ideal model for minimizing AGEs at process scale. The study investigated the combined impact of yeast, sugar, butter contents, baking temperature, and duration on the formation of AGEs in yeast-leavened wheat bread. Protein-bound AGEs (bAGEs) predominantly localized in the crust, with negligible free form of Nε-carboxymethyllysine (CML) and Nε-carboxyethyllysine (CEL). Employing response surface methodology (RSM), we established relationships and interactions among process variables. Optimal conditions (0.6 % yeast, 23 % sucrose, 210 °C baking temperature, and 15 min baking time) minimized protein-bound CML and CEL accumulation to 24.57 ± 3.82 mg/kg and 24.74 ± 3.09 mg/kg, respectively, in the bread crust, closely aligning with predicted values derived from the RSM model. |
| format | Article |
| id | doaj-art-564751a65f454f4b85224a2be918775b |
| institution | DOAJ |
| issn | 2666-8335 |
| language | English |
| publishDate | 2025-12-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Future Foods |
| spelling | doaj-art-564751a65f454f4b85224a2be918775b2025-08-20T03:22:33ZengElsevierFuture Foods2666-83352025-12-011210068710.1016/j.fufo.2025.100687An industrially applicable processing method for reducing AGEs in bread based on RSM designGuanhua Jiang0Haili Yu1Liangkai Chen2Yan Zhang3Liegang Liu4Department of Nutrition and Food Hygiene, Hubei Key Laboratory of Food Nutrition and Safety, Tongji Medical College, Huazhong University of Science and Technology, Wuhan 430030, China;; Ministry of Education Key Lab of Environment and Health, School of Public Health, Tongji Medical College, Huazhong University of Science and Technology, Wuhan 430030, China.Hubei Key Laboratory of Yeast Function, Angel Yeast Co., LTD., Yichang 443000, China.Department of Nutrition and Food Hygiene, Hubei Key Laboratory of Food Nutrition and Safety, Tongji Medical College, Huazhong University of Science and Technology, Wuhan 430030, China;; Ministry of Education Key Lab of Environment and Health, School of Public Health, Tongji Medical College, Huazhong University of Science and Technology, Wuhan 430030, China.Hubei Key Laboratory of Yeast Function, Angel Yeast Co., LTD., Yichang 443000, China.; Corresponding author at: Hubei Key Laboratory of Yeast Function, Angel Yeast Co., LTD., Yichang 443000, ChinaDepartment of Nutrition and Food Hygiene, Hubei Key Laboratory of Food Nutrition and Safety, Tongji Medical College, Huazhong University of Science and Technology, Wuhan 430030, China;; Ministry of Education Key Lab of Environment and Health, School of Public Health, Tongji Medical College, Huazhong University of Science and Technology, Wuhan 430030, China.; Corresponding author at: Department of Nutrition and Food Hygiene, Hubei Key Laboratory of Food Nutrition and Safety, Tongji Medical College, Huazhong University of Science and Technology, Wuhan 430030, ChinaIntake of dietary advanced glycation end-products (AGEs) is associated with increased risk of inflammation and chronic disease. Bread, a significant source of AGEs, is an ideal model for minimizing AGEs at process scale. The study investigated the combined impact of yeast, sugar, butter contents, baking temperature, and duration on the formation of AGEs in yeast-leavened wheat bread. Protein-bound AGEs (bAGEs) predominantly localized in the crust, with negligible free form of Nε-carboxymethyllysine (CML) and Nε-carboxyethyllysine (CEL). Employing response surface methodology (RSM), we established relationships and interactions among process variables. Optimal conditions (0.6 % yeast, 23 % sucrose, 210 °C baking temperature, and 15 min baking time) minimized protein-bound CML and CEL accumulation to 24.57 ± 3.82 mg/kg and 24.74 ± 3.09 mg/kg, respectively, in the bread crust, closely aligning with predicted values derived from the RSM model.http://www.sciencedirect.com/science/article/pii/S2666833525001492BreadProcessing conditionsAdvanced glycation end-productsResponse surface methodology |
| spellingShingle | Guanhua Jiang Haili Yu Liangkai Chen Yan Zhang Liegang Liu An industrially applicable processing method for reducing AGEs in bread based on RSM design Future Foods Bread Processing conditions Advanced glycation end-products Response surface methodology |
| title | An industrially applicable processing method for reducing AGEs in bread based on RSM design |
| title_full | An industrially applicable processing method for reducing AGEs in bread based on RSM design |
| title_fullStr | An industrially applicable processing method for reducing AGEs in bread based on RSM design |
| title_full_unstemmed | An industrially applicable processing method for reducing AGEs in bread based on RSM design |
| title_short | An industrially applicable processing method for reducing AGEs in bread based on RSM design |
| title_sort | industrially applicable processing method for reducing ages in bread based on rsm design |
| topic | Bread Processing conditions Advanced glycation end-products Response surface methodology |
| url | http://www.sciencedirect.com/science/article/pii/S2666833525001492 |
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