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5-Hydroxymethylfurfural (HMF) and furfural (F) could be formed in sugar-rich foods during baking. The effects of batter formula and baking conditions on the formation of HMF and F and the kinetics of HMF formation during baking were studied in 15 sponge cake models. A fixed amount of sucrose (40%) was included as minimum in sponge cake models to improve the batter consistency and texture of sponge...
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