The goals of this study were to evaluate the effect of baking time on the Maillard reaction products (MRPs) generated in the crust of the traditional French baguette and to estimate their impact on its sensory characteristics, its acrylamide content, and its bifidogenic effect. Melanoidins, volatile compounds, and acrylamide were evaluated in the crust of traditional French baguettes baked between 12 and 22 min at 225 °C. The increase in melanoidins was positively correlated to the baking time, while volatile compounds only increased until 18 min. The acrylamide content was estimated to be below 18 μg/kg, which confirms the findings of EFSA that bread is not a main contributor to dietary acrylamide. A descriptive sensory analysis showed that the baking time positively affected the sensory quality of the crust. The consumer test revealed the same trend and the panelists favorably judged the well-baked baguettes based on a better crust flavor and crispness. The bifidogenic effect of the crust and the crumb from the baguettes baked 22 min was evaluated on the in vitro growth of Bifidobacterium adolescentis. The results demonstrated that the crumb and the crust had exactly the same bifidogenic impact, therefore not caused by melanoidins. PRACTICAL APPLICATION The consumption of bread in France has decreased since 2007, although bread is considered by French people as "healthy" and essential to maintain a balanced diet. The current study evaluated the global qualities of the French baguette in order to highlight its high sensory quality and its beneficial effect by inducing a possible growth of bifidobacteria, even in well-baked baguettes. These findings allow the French bakery industry to develop an argument to promote its technical know-how and to help consumers choose healthier and tastier bread. Moreover, this study provided some recommendations of baking processes to maintain a high sensory quality of the French baguette and limit the formation of undesirable compounds, such as acrylamide, in the crust.

中文翻译：

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美拉德反应产物对传统法式长棍面包感官和营养品质的影响

本研究的目的是评估烘烤时间对传统法式长棍面包皮中产生的美拉德反应产物 (MRP) 的影响，并估计它们对其感官特征、丙烯酰胺含量和双歧化作用的影响。在 225 °C 下烘烤 12 至 22 分钟的传统法式长棍面包的外壳中评估了类黑素、挥发性化合物和丙烯酰胺。类黑素的增加与烘烤时间呈正相关，而挥发性化合物仅增加至 18 分钟。丙烯酰胺含量估计低于 18 μg/kg，这证实了 EFSA 的调查结果，即面包不是膳食丙烯酰胺的主要贡献者。描述性感官分析表明，烘烤时间对外壳的感官质量有积极影响。消费者测试显示了同样的趋势，小组成员根据更好的外皮风味和脆度对烤好的法式长棍面包做出了有利的评价。评估了烘烤 22 分钟的长棍面包的外壳和面包屑对青春双歧杆菌的体外生长的双歧化作用。结果表明，面包屑和外壳具有完全相同的双歧化影响，因此不是由类黑素引起的。实际应用 自 2007 年以来，法国的面包消费量有所下降，尽管法国人认为面包是“健康的”并且对保持均衡饮食至关重要。目前的研究评估了法式长棍面包的全球品质，以通过诱导双歧杆菌的可能生长来突出其高感官品质和有益效果，即使在烤好的长棍面包中也是如此。这些发现使法国面包业能够发展出一种论据来推广其技术知识并帮助消费者选择更健康、更美味的面包。此外，这项研究提供了一些烘焙工艺建议，以保持法式长棍面包的高感官品质，并限制面包皮中不良化合物（如丙烯酰胺）的形成。