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September 10, 2025FoodsOpen Access

Maillard Reaction in Flour Product Processing: Mechanism, Impact on Quality, and Mitigation Strategies of Harmful Products

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The maillard reaction significantly influences the quality of flour products, impacting color, flavor, and safety.
Excessive maillard reaction can lead to amino acid loss and harmful product formation, posing health risks.
Mitigation strategies currently focus mainly on inhibiting harmful products rather than optimizing flavor and color.
Future research should explore molecular mechanisms and develop composite regulation technologies for optimal outcomes.

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Review highlights the maillard reaction's effect on quality in flour products, suggesting strategies to mitigate harmful compounds.

Qi et al. (2025) studied this question.

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