Effect of leavening agents and sugars on the formation of hydroxymethylfurfural in cookies during baking

The effects of recipe compositions in terms of leavening agent (ammonium and sodium bicarbonates) and sugars (sucrose and glucose), and baking conditions (temperature and time) on HMF formation in cookies were studied. Five recipes were prepared by varying the types of leavening agent and sugar. The cookies were baked at different temperatures (180, 200, 210 and 220 °C) for different time (10, 15, 20 and 25 min) to monitor physical and chemical changes in cookie composition in terms of water activity, pH, surface browning, sugar decomposition, and hydroxymethylfurfural (HMF) formation. Decreasing moisture to a level under a water activity of 0.4 appeared as the critical point in baking where the rate of HMF formation drastically increased after this point. After this stage, sucrose decomposed very rapidly if ammonium bicarbonate was used as the leavening agent at temperatures greater than 200 °C. Replacing ammonium bicarbonate with sodium bicarbonate maintained pH of cookies ranging between 9.0 and 10.0 during baking, which limited the decomposition of sucrose.     

Acrylamide formation in a cookie system as influenced by the oil phenol profile and degree of oxidation

The purpose of this study was to investigate the effect of the olive oil phenolic compounds as well as of thermoxidised oil on the formation of acrylamide in a cookies system. Three virgin olive oils having different phenolic profile and a thermoxidised sunflower oil were selected. Cookies were baked at 190 °C for different times (8–16 min) following a basic recipe where type of oil was the variable. Additionally to acrylamide (AA), other parameters such as colour, moisture, antioxidant activity (AOA), and hydroxymethylfurfural (HMF) were measured. Results showed that concentration and composition of phenolic moiety of virgin olive oil significantly affect the acrylamide formation, particularly at prolonged baking time. Virgin olive oil with a higher dihydroxy/monohydroxy ratio was more efficient in the AA mitigation and AA was reduced up to 20%. Colour and AOA were not significantly different among the three types of oils. However, AA is dramatically increased when thermoxidised oil is used with a parallel increase of browning and HMF. It was concluded that lipid oxidation products should be considered as an important factor in acrylamide formation during baking of fat-rich products.     

Acrylamide and 5-hydroxymethylfurfural formation during baking of biscuits: NaCl and temperature–time profile effects and kinetics

The present study aimed to investigate the effect of recipe and temperature–time on the formation of acrylamide and 5-hydroxymethylfurfural (HMF) during biscuit baking. Baking experiments were performed with biscuits of two different recipes, with and without NaCl, at 180 °C, 190 °C and 200 °C. Acrylamide and HMF reached highest concentrations at 200 °C for both recipes. The presence of NaCl in the biscuit formulation lowered acrylamide concentrations at 180 °C and 190 °C but not at 200 °C, and led to higher concentrations of HMF at all the tested temperatures. Sucrose hydrolysis was a key step in acrylamide and HMF formation during biscuit baking, even though a significant amount of acrylamide already had formed before the onset of sucrose hydrolysis. A lag phase was observed before sucrose hydrolysis occurred, which might depend on the melting of crystalline sucrose occurring at approximately 180 °C.A mathematical model based on the chemical reaction pathways was developed for the recipe with NaCl baked at 200 °C. The model described the chemical evolution during the last part of biscuit baking, and accurately predicted acrylamide and HMF content at the end of baking. The model showed the significant contribution of the reducing sugars to the formation of both acrylamide and HMF. The model could not be extended to the entire baking period because it was not possible to incorporate the lag phase observed before sucrose hydrolysis. The results reported in this study confirm that the kinetics of acrylamide and HMF formation in real food and dry systems may depend on the physical state of their precursors.     

Effects of dough formula and baking conditions on acrylamide and hydroxymethylfurfural formation in cookies

The effects of dough formula and baking conditions on the formations of acrylamide and hydroxymethylfurfural (HMF) were studied in a cookie model system. Increasing the sugar concentration in the dough formula increased acrylamide formation during baking at 205 °C for 11 min. The effect of sugar on acrylamide formation was more pronounced for glucose than for sucrose, expectedly. Addition of citric acid into dough formula comprising sucrose increased the susceptibility of acrylamide formation, while it decreased acrylamide formation in the dough formula comprising glucose. Decreasing the pH of dough formula increased the tendency to surface browning and the formation of hydroxymethylfurfural in cookies during baking. The results suggest that a cookie with acceptable texture and colour, but having less than 150 ng/g of acrylamide, can be manufactured by lowering the baking temperature and avoiding reducing sugars in the recipe.     

Comparison of the effects of sucrose and hexose on furfural formation and browning in cookies baked at different temperatures

The influence of the type of sugar and baking temperature on sugar degradation, hydroxymethylfurfural (HMF) formation and browning was studied in model cookies. The baking process was characterised by the temperature in the cookie and the water content and activity. A reference browning was selected to compare the differently processed cookies. The accumulation of HMF was modelled at three temperatures for three formulas (sucrose (S-CK), glucose (G-CK) or fructose (F-CK)). HMF started to accumulate at a_w between 0.5 and 0.7 depending on the temperature and followed a first order kinetic, highly dependent on the baking temperature and type of sugar. Cookies baked at 200 °C accumulated 10–100 times less HMF than those baked at higher temperatures. Below 250 °C, S-CK produced less HMF than G- or F-CK, but the inverse was observed at 300 °C.     

Evaluation of antioxidant activity and total phenolics of selected Czech honeys

Honey serves as a good source of natural antioxidants, which are effective in reducing the risk occurrence of heart disease, cancer, cataracts, different inflammatory processes and immune-system decline. In the fresh selected Czech honey samples originated mainly from the region North Moravia antioxidant activity and total polyphenol content were determined. A total of 40 honey samples (multifloral, lime, rape, raspberry, mixture and honeydew honeys) native to different stations gained in the period from May by August year 2006 were analysed. Total phenolics (TP) content was determined by the modified Folin-Ciocalteau method [TP was expressed as mg of gallic acid equivalent (GA eq.) per kg of honey]. For evaluation of the antioxidant activity (AOA) three different methods were used, the ferric reducing antioxidant power (FRAP) assay, the 1,1-diphenyl-2-picrylhydrazyl (DPPH) assay and the 2,2′-azinobis(3-ethylbenzothiazolin)-6-sulfphonate (ABTS) assay. AOA was expressed in mg ascorbic acid equivalent (AA eq.) per kg of honey. The results indicated that TP and AOA in Czech honey varied greatly between the honey kinds, location and time of the harvest. Average TP ranged from 89.9 mg GA eq. kg^-1 in lime honey to 215.2 mg GA eq. kg⁻¹ in honeydew honey. Antioxidant activity determined by the DPPH, ABTS and FRAP methods was lowest in floral honeys. The highest values were obtained for honeydew and mixture honeys. ABTS and FRAP assays have been shown to be the optimal methods for AOA determination in honey. A positive linear correlation between AOA and TP was observed (in FRAP assay R² = 0.852). It indicates that phenolics are one of the main components responsible for antioxidant behaviour of honey. The obtained results support and extend complete knowledge about the content of bioactive phenolics and antioxidant activity in the Czech honeys.     

OPTIMIZATION OF MANUFACTURE OF ALMOND PASTE COOKIES USING RESPONSE SURFACE METHODOLOGY

The response surface methodology (RSM) was used in the optimization of a modified recipe of almond paste cookies to pinpoint the best combination of the most important factors, in order to obtain an enhanced product with quality characteristics similar to the typical one. In this modified recipe, bamboo fiber and fructose were added as humectant and anticrystallizing agents to extend the shelf life of the cookies. Five quantitative controllable factors were selected for the experimental design: weight of bamboo fiber, fructose/saccharose ratio (F/S) and weight of egg white as ingredients, and baking time and temperature as process parameters. To assess the product quality, texture, moisture content and color were considered as dependent variables. The three second-order polynomial models obtained by RSM and the subsequent optimization step indicated that a formulation with 28.95 g of fiber, 252.5 g of egg white, an F/S equal to 0.1, baking time and temperature of 21.5 min and 185.5C, respectively, represents the best recipe to manufacture a new product with quality attributes very similar to the typical one and, in addition, with an extended shelf life.

PRACTICAL APPLICATIONS

The importance of this work arises from the possibility to obtain new formulations by the enhancement of original recipes of products with a very limited shelf life using a statistical and designed approach. The achieved results led to a higher quality of these products over time, without changing the most important characteristics related to consumer acceptance.     

Mitigation of acrylamide formation in cookies by using Maillard reaction products as recipe modifier in a combined partial conventional baking and radio frequency post-baking process

This study aimed to mitigate acrylamide formation in cookies by lowering thermal energy input along with certain recipe modifications. Lowering temperature required longer cooking times as expected in order to achieve desired final moisture content. To shorten cooking time, conventional baking was combined with radio frequency post-baking process. Lack of development of surface browning in cookies during lower-temperature baking could be overcome by adding the Maillard reaction products (MRP) into dough. The MRP used to modify dough was prepared by heating a binary mixture of arginine and glucose at 100?°C for 6?h or by overbaking thin dough-layered disks. In comparison with control cookie baked at 205?°C for 11?min, combined conventional baking (205?°C for 8?min) and radio frequency post-drying process (45?s) decreased acrylamide formation in biscuits by up to 50?%. The use of Maillard reaction products to improve the visual acceptability of cookies to the consumer may have applications in food industry.     

Effect of Calcium on Acrylamide Level and Sensory Properties of Cookies

Thermal process contaminants including acrylamide and hydroxymethylfurfural have been an intensive area of research in recent years. The main pathway of acrylamide formation is linked to the Maillard reaction. The first step is the formation of Schiff base between the carbonyl and α-amino group of asparagine. Presence of cations partially or completely eliminates the formation of Schiff base. This study aimed to investigate the effects of calcium chloride and calcium lactate on acrylamide and hydroxymethylfurfural levels in cookies. The effects of calcium derivatives on the sensory properties of cookies were also investigated. A direct relationship was determined between the amount of calcium in recipe and acrylamide formed in cookies. Addition of 1.0% of Puracal Act 100 decreased acrylamide concentration of cookies from 128 ± 10 ng/g to 24 ± 4 ng/g. In the same time, hydroxymethylfurfural concentration increased from 2.0 ± 0.19 mg/kg to 3.3 ± 0.24 mg/kg by the addition of 1.0% of Puracal Act 100. The calcium derivatives had no effect on cookie diameter and thickness, but the surface colors were different. The use of calcium significantly increased the lightness (L*) parameter, but decreased the redness (a*; p < 0.05). The sensory properties of cookies in terms of sweetness, saltiness and bitterness were not significantly affected by the addition of calcium derivatives at dosages up to 0.5% (p > 0.05).     

Antioxidant activity and phenolic content of roots,tubers and vegetables commonly consumed in India

Epidemiological evidence suggests that consumption of vegetables can prevent degenerative diseases caused by oxidative stress. Considering scanty data available on antioxidant activity (AOA) of roots, tubers and vegetables commonly consumed in India, the objective of the present study was to assess their AOA and relate it to their total phenolic content. AOA was assessed in vegetables (n = 19) and roots/tubers (n = 10) by DPPH (2,2′-diphenyl-1-picryl hydrazyl) scavenging activity and FRAP (ferric reducing antioxidant power) methods and the total phenolic content (TPC) using Folin–Ciocalteu reagent. Although AOA as well as TPC showed wide variation among roots, tubers and vegetables studied. AOA (both DPPH and FRAP) was significantly correlated with TPC among all the foods studied, with the correlation coefficient (r) values being 0.76 and 0.85 (p < 0.01) respectively with FRAP and DPPH activity among roots and tubers while among the vegetables studied, the corresponding values were 0.85 and 0.79 (p < 0.01) respectively. The results suggest that phenolic compounds may be significant contributors to the AOA of the vegetables, roots and tubers studied.     

A generic procedure to monitor Maillard-derived fluorescent compounds in cookies by flow-injection analysis

Flow-injection analysis is proposed for routine measurement of Maillard-derived fluorescent compounds (FC) in cookies as a marker of the extent of baking. In addition, procedure was applied to investigate the formation of free and total (bound to protein free) FC in cookie-resembling models and in commercial wheat-based cookies as well. FC accounts for the overall fluorescence response of Maillard-derived fluorescent compounds (bound or not to protein) formed during baking but not for a single compound. Free and total FC values increased exponentially during baking at 200, 210 and 220 °C and an induction period of 10 min was observed for free FC. In the complex scenario of the progress of the Maillard reaction (MR) during baking, formation of FC (347/415, ext/emm) was not the limiting step for browning development at the advanced stage of the reaction. Furthermore, the formation of Maillard-derived fluorescent compounds and browning during baking were a consequence of parallel reactions apart from the classical MR scheme of consecutive reactions. Total/free FC ratio was dependent on the baking conditions applied and ratio was significantly decreased at severe baking conditions. Total/free FC ratio could be used as a reference marker for monitoring the process and to identify potential over-processing situations during baking. In addition, fluorescent residues were originally bound to protein because total/free FC ratio decreased drastically as increased the temperature and time of the process. Levels of total FC were nearly 20-fold of free FC in commercial samples. Values of FC were positively correlated with acrylamide, a Maillard-derived food processing contaminant.     

Effect of Extrusion Processing on Antioxidant Activities of Corn Extrudates Fortified with Various Chinese Yams (<Emphasis Type="Italic">Dioscorea</Emphasis> sp.)

The purpose of this experiment was to evaluate the effects of extrusion on antioxidant abilities of the extrudates of corn fortified with various (Chinese) yams. The flours from three yam varieties were used, including Dioscorea alata L. var. Tai-nung No.1 (TN1), D. alata L. var. Ta-shan (TS), and Dioscorea doryophora var. Hang-chun (HC). One commercial yam flour (TJ) was also used. Six antioxidant assays were conducted, such as 1,1-diphenyl-2-picryl-hydrazyl (DPPH) free radical scavenging effect, oxygen radical absorbance capacity (ORAC) assay, ferrous ion chelating (FIC) ability, 2,2-azino-bis-(3-ethylbenzothiazoline-6-sulphonic acid) (ABTS) free radical scavenging activity, superoxide radical scavenging (SORS) assay, and thiobarbituric acid reactive substances (TBARS) assay. The influences of extrusion on the antioxidant activities of corn were determinedly different in different assays, showing a dramatic increase of ABTS value but significant reductions of SORS and TBARS values. The effects of extrusion on antioxidant activities of corn–yam mixtures varied with yams in different assays. Overall, extrusion processing increased the TBARS inhibition ability for all yams and generally had no negative impact on DPPH, ORAC, FIC, and ABTS antioxidant abilities for most yams in corn–yam extrudates. The involvement of the addition of yam to the antioxidant activities of corn–yam extrudates during extrusion could be suggested through two different possible approaches, the effects of extrusion on the antioxidant activities of yams (susceptible, resistant, or improved), and the effects of added yams on the antioxidant activities of corn during extrusion.     

Antioxidant activity of fresh and dry fruits commonly consumed in India

Epidemiological studies from other parts of the world indicate that increased consumption of fruits and vegetables are associated with lower risk of chronic degenerative diseases. Fruits are an important component of Indian diets. Studies indicate that fruits and vegetables are rich sources of phenolic compounds and antioxidant activity (AOA). Present study was taken up to determine the AOA and phenolic content of fresh and dry fruits commonly consumed in India by two different (radical scavenging) methods and relate it to their total phenolic content (TPC) for the first time. Fourteen commonly consumed fresh fruits and ten dry fruits were studied. AOA and TPC contents of both fresh and dry fruits showed marked variation. Correlation analysis between the TPC and AOA as assessed by the two methods showed that phenolics may contribute maximally to the ABTS (r = 0.84) and to lesser extent to DPPH (r = 0.77) in fresh fruits, where as in dry fruits they correlated well to DPPH activity (r = 0.97) and to a lesser extent to FRAP (r = 0.87). In general, the results indicate that majority of the fresh and dry fruits studied are rich in phenolic antioxidants with potent free radical scavenging activity imply their importance to human health.     

Antioxidant capacity of cocoa beans and chocolate assessed by FTIR

The total antioxidant capacity (TAC) and total phenolic compounds (TPC) of cocoa beans and chocolate produced from spontaneous and inoculated fermentations of different cocoa varieties were evaluated. Fourier transform infrared spectroscopy (FTIR), as well as conventional methods: 2,2-diphenyl-1-picrylhydrazyl (DPPH) and 2,2′-azinobis-(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS), was used to determine TAC and TPC. Chocolate showed higher (p < 0.05) TPC (47.17–57.16 mg GAE/g) and TAC (1.66–2.33 mM TE/g and 8.86–11.35 mM TE/g as measured by DPPH and ABTS, respectively) than cocoa beans (6.30–26.05 mg GAE/g, 0.24–1.17 mM TE/g and 1.29–4.83 mM TE/g for TPC, DPPH and ABTS, respectively). Partial least square (PLS) model for infrared data showed a good calibration coefficient (R²cal > 0.94), indicating that the FTIR technique represents a fast and reliable tool to evaluate TPC and TAC in cocoa beans and chocolate.     

Use of Pleurotus albidus mycoprotein flour to produce cookies: Evaluation of nutritional enrichment and biological activity

The demand for healthy and quality food has aroused interest in innovative ingredients, such as mycoprotein, that can enrich its chemical composition and bioactivity. The objective of this study was to prepare chocolate cookies using Pleurotus albidus mycoprotein flour to replace wheat flour. Nutritional composition, biological activity (antioxidant activity and α-glycosidase inhibition capacity) and physical properties of the cookies were evaluated. When compared to control cookie, the total replacement of wheat flour (80 g) by mycoprotein flour significantly enhanced cookies protein content (67%), total dietary fibre (336%), phenolic content (81%), antioxidant activity (159% DPPH; 73% ABTS) and capacity to inhibit α-glycosidase activity in vitro by 75%. Also, the use of P. albidus mycoprotein flour increased the hardness (112.4 N) and altered the colour parameters of the cookies, reducing the luminosity and the yellowish colour. In conclusion, use of P. albidus mycoprotein flour can aggregate nutritional and biological value in backery products.     

Antioxidant properties of whey protein hydrolysates as measured by three methods

Four microbial proteases (Alcalase, Flavourzyme, Neutrase and Protamex) were used for the preparation of whey protein hydrolysates. The aim of this research was to find out whether these hydrolysates can be used as a source of whey derived antioxidants. Hydrolyzed samples, including their unhydrolyzed protein solutions were tested by the ABTS (2,2′-azinobis-(3-ethylbenzothiazoline-6-sulfonic acid) decolorization assay, by the total radical-trapping potential method and by the assay of liposomes peroxidation (fluorescence photometry). Antioxidant properties were enhanced by hydrolysis in most of cases. Alcalase hydrolysates were found as the most effective antioxidants as determined by ABTS assay (~50% of antioxidant activity at 0.1 mg ml⁻¹ of hydrolysate in reaction) and fluorescence photometry. Liposomes were oxidized ~50% less (1.1 μM of α-tocopherol equivalent) with Alcalase hydrolysates additive (at 5.85 mg ml⁻¹ of hydrolysate in reaction). Hydrolysates did not inhibit the oxidation of liposomes at concentrations below 1.0 mg ml⁻¹ in reaction. On the contrary, results of total trapping potential method did not agree with findings observed in other tests. In this assay, Neutrase hydrolysates showed the best antioxidant properties. Pro-oxidant properties were observed in solutions containing (prior to the enzyme Protamex addition only) intact whey protein as determined by the measurement of the liposome peroxidation. The ABTS assay was optimized for the evaluation of the antioxidant activity in whey protein hydrolysates. The reaction time should be prolonged to avoid underestimation of the antioxidant activity.     

Antioxidant capacity,phenolic compound content and sensory properties of cookies produced from organic grape peel (Vitis labrusca) flour

The by-products of the food industry can be used as nutrient source to improve the nutritional characteristics of other food products. This study aimed to investigate the chemical composition, antioxidant activity and phenolic compound content of organic grape peel flour in cookies using response surface methodology. Composition analysis using different assays (DPPH, ABTS, FRAP, ORAC) revealed that this flour was low in calories (180.22 ± 0.25 kcal%), with low dietary fibre content (50.10 ± 0.01 g%) and high antioxidant capacity. The total phenolic compound analysis showed high values of phenolic compounds (1063.58 ± 8.09 mg%), consisting of resveratrol (54.27 ± 0.79 mg%), epicatechin (43.94 ± 0.90 mg%) and chlorogenic acid (35.70 ± 1.47 mg%). A 2³ factorial experimental design was formulated to optimise the ingredients for cookie production. The resulting cookies presented high acceptance and good sensory properties, confirming that organic grape flour did not interfere with product acceptability. Thus, cookies with an acceptable quality and improved nutrition can be prepared using organic grape peel flour.     

In vitro synergistic anti-oxidant activities of solvent-extracted fractions from Astragalus membranaceus and Glycyrrhiza uralensis

Our study estimated the in vitro anti-oxidant activities of the solvent-extracted fractions from Astragalus membranaceus (AME), Glycyrrhiza uralensis (GU) and the combination of them (AG), using 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging assay, 2,2-azinobis (3-ethyl-benzothiazoline-6-sulfonic acid) (ABTS) free radical scavenging assay and ferric reducing anti-oxidant power (FRAP) assay. Different solvent extracts have different anti-oxidant activities. As to the herb pair (AG), the highest anti-oxidant capacity and total phenolic/flavonoid content were observed in the ethyl acetate fraction, which were exhibited in different solvent fractions of the individual herbs. The ethyl acetate extract of herb pair (EA-AG) showed significantly higher anti-oxidant capacity than the theoretical sum of two single herbs, and presented better cytoprotection and induced higher activity of anti-oxidant enzymes than the single herbs. Moreover, there’s a linear correlation between the increment of total phenolics/flavonoids and anti-oxidant capacities, especially between polyphenol content and TEAC values (correlation coefficient = 0.9^∗). These indicated that the phenolic and flavonoid may be the main compounds which caused the synergistic anti-oxidant capacity and cytoprotection in the combination of AME and GU.     

Acrylamide formation and antioxidant level in biscuits related to recipe and baking

Heated plant foods may contain compounds with adverse health effects (e.g. acrylamide). On the other hand, health-promoting compounds (e.g. antioxidants) have also been identified in such foods. Therefore, a baking experiment with biscuits was carried out to study the potential impact of both acrylamide and antioxidants in that food. Two different wheat flour types - wholemeal (WMF) and white flour type 550 (T550; 0.55% mineral content) - as well as recipe (fat and leavening agent) and thermal input (temperature?×?time) were changed. Furthermore, the effect of an enzymatic asparagine hydrolysation was tested. Antioxidants were determined with two independent procedures ABTS - (2,2'-azinobis-(3-ethylbenzothiazoline-6-sulfonate)) and FRAP-assay (ferric reducing ability of plasma). WMF samples resulted in an unchanged acrylamide level, but in a significantly higher antioxidant concentration when compared with T550 samples (149 and 141?μg?kg(-1) acrylamide and 9.1 and 5.1?mmol?TE?kg(-1) FW ABTS for WMF and T550, respectively). A reduced fat content yielded in an increased volume. Raising agents had no effect on acrylamide levels, but antioxidants were higher in samples with sodium bicarbonate (SBC) than with ammonium bicarbonate (ABC). Thermal input (temperature?×?time; 150°C?×?25?min to 240°C?×?9?min) indicated an exponential acrylamide increase especially at higher temperatures (from 75 to 236?μg?kg(-1)), whereas antioxidant increase was linear (from 7.0 to 7.7?mmol?TE?kg(-1) FW, ABTS). FRAP and ABTS values were correlated on a low level, whereas acrylamide content of biscuits was correlated with FRAP and lightness (R (2?)=?0.62 and 0.47, and 0.71 and 0.85 for WMF and T550, respectively). The enzyme asparaginase reduced acrylamide formation by about 50% for both raising agents (SBC and ABC, respectively), whereas antioxidant levels were not affected. An evaluation of recipe variants with low acrylamide and high antioxidants indicated the advantage of wholemeal biscuits.     

Effect of Steam Baking on Acrylamide Formation and Browning Kinetics of Cookies

Abstract: Effects of baking method and temperature on surface browning and acrylamide concentration of cookies were investigated. Cookies were baked in natural and forced convection and steam‐assisted hybrid ovens at 165, 180, and 195 °C and at different times. For all oven types, the acrlyamide concentration and surface color of cookies increased with increasing baking temperature. Significant correlation was observed between acrylamide formation and browning index, BI, which was calculated from Hunter L, a, and b color values, and it showed that the BI may be considered as a reliable indicator of acrylamide concentration in cookies. Acrylamide formation and browning index in cookies were considered as the first‐order reaction kinetics and the reaction rate constants, k, were in the range of 0.023 to 0.077 (min^?1) and 0.019 to 0.063 (min^?1), respectively. The effect of baking temperature on surface color and acrylamide concentration followed the Arrhenius type of equation, with activation energies for acrylamide concentration as 6.87 to 27.84 kJ/mol; for BI value as 19.54 to 35.36 kJ/mol, for all oven types. Steam‐assisted baking resulted in lower acrylamide concentration at 165 °C baking temperature and lower surface color for all temperatures. Steam‐assisted baking is recommended as a healthy way of cooking providing the reduction of harmful compounds such as acrylamide for bakery goods, at a minimal level, while keeping the physical quality. Practical Application: The kinetics of acrylamide formation and browning of cookies will possibly allow definition of optimum baking temperatures and times at convectional and steam‐assisted baking ovens. The kinetic model can be used by developing baking programs that can automatically control especially a new home‐scale steam‐assisted hybrid oven producing healthy products, for the use of domestic consumers.