Abstract：
The purpose of this review is to draw attention to the Nϵ -(carboxymethyl)lysine (CML) content of bakery products with respect to their formation during baking and their health effects. Phenolic components added to the formulation in bakery products significantly reduce the formation of CML. Among the phenolic components, ferulic acid showed the most significant lowering effect on CML. Among the flavanones tested in the model cookie system, dihydromyricetin exhibited the strongest CML-reducing effect. The addition of fat-, sugar-, and protein-rich ingredients to the formulations of bakery products generally increases the CML content in these products. In addition, the addition of components that have a water activity-reducing effect, such as dietary fiber, and the high temperature in baking also increase the formation of CML. Therefore, the food industry should also focus on optimizing food production to minimize CML formation while maintaining the safety and organoleptic properties of bakery products. PRACTICAL APPLICATION: The CML level in foods is likely to increase 200 times with an increase in cooking temperature. The addition of protein and fat to bakery product formulations can increase CML formation. The addition of glucose in cakes can produce higher levels of CML than fructose, refined sucrose, or unrefined sucrose. Phenolic compounds have a reducing effect on CML formation in bakery products.
摘要：
这篇综述的目的是提请注意烘焙产品中的Nε-（羧甲基）赖氨酸（CML）含量，包括烘焙过程中的形成及其对健康的影响。添加到烘焙产品中的配方中的酚类组分显著减少了CML的形成。在酚类成分中，阿魏酸对CML的降低作用最为显著。在模型饼干系统中测试的黄烷酮中，二氢杨梅素表现出最强的CML降低作用。脂肪的添加-，sugar-,烘焙产品配方中富含蛋白质的成分通常会增加这些产品中的CML含量。此外,添加具有降低水分活度作用的成分，比如膳食纤维，烘烤中的高温也增加了CML的形成。因此,食品行业也应注重优化食品生产，以最大限度地减少CML的形成，同时保持烘焙产品的安全性和感官特性。实际应用：食物中的CML水平可能会随着烹饪温度的升高而增加200倍。向烘焙产品配方中添加蛋白质和脂肪可以增加CML的形成。在蛋糕中添加葡萄糖可以比果糖产生更高水平的CML，精制蔗糖，或未精制的蔗糖。酚类化合物对烘焙产品中的CML形成具有降低作用。
