Effects of Sodium Chloride, Potassium Chloride, and Calcium Chloride on the Formation of α-Dicarbonyl Compounds and Furfurals and the Development of Browning in Cookies during Baking

Effects of NaCl, KCl, CaCl 2, NaHCO 3, and NH 4 HCO 3 on the formation of glucosone, 1-deoxyglucosone, 3-deoxyglucosone, glyoxal, methylglyoxal, diacetyl, 5-hydroxymethyl-2-furfural, and 2-furfural and browning were investigated in cookies. The presence of 1.5% NaCl, 1% KCl, and 1% CaCl 2 on flour basis had no effect on α-dicarbonyl compounds, except 1-deoxyglucosone increased in the presence of KCl and CaCl 2 . The increase in 5-hydroxymethyl-2-furfural formation in the presence of NaCl, KCl, and CaCl 2 did not relate to 3-deoxyglucosone formation and pH changes. NaCl, KCl, and CaCl 2 increased browning in cookies. Model reaction systems indicated that NaCl, KCl, and CaCl 2 enhance browning by increasing furfurals in caramelization. NaCl, KCl, and CaCl 2 decreased browning intensity in a heated glucose–glycine system. Use of CaCl 2 in cookies may considerably increase furfurals but not α-dicarbonyl compounds. Sodium reduction can be obtained by replacement with potassium without sacrificing the desired consequences of caramelization in sugar-rich baked goods.