How to Make Baked Goods Safer Without Losing Taste
Research progress on generation, detection and control of hazards in baked foods during thermal processing
Not medical advice. For informational purposes only. Always consult a healthcare professional. Terms
Surprising Findings
The same chemical building blocks (α-dicarbonyls) create acrylamide, 5-HMF, furan, and AGEs—all at once.
People assume each toxin forms separately, but this shows they’re all siblings from the same Maillard reaction—so fixing one can fix them all.
Practical Takeaways
Add 1–2 tsp of water to your cookie or bread dough before baking to reduce 5-HMF by up to 86%.
Not medical advice. For informational purposes only. Always consult a healthcare professional. Terms
Surprising Findings
The same chemical building blocks (α-dicarbonyls) create acrylamide, 5-HMF, furan, and AGEs—all at once.
People assume each toxin forms separately, but this shows they’re all siblings from the same Maillard reaction—so fixing one can fix them all.
Practical Takeaways
Add 1–2 tsp of water to your cookie or bread dough before baking to reduce 5-HMF by up to 86%.
Publication
Journal
Food Chemistry: X
Year
2025
Authors
Qi Zhang, Pei Liu, Yanhong Ma, Yuhua Diao, Ying Gu, Xuejing Fan
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Claims (2)
When you bake foods like bread or cookies, harmful chemicals form because of a few common chemical reactions in the heat—and if we can stop those key reactions, we can reduce several harmful substances at once.
When you cook food at high heat—like grilling or frying—it creates harmful compounds called AGEs, which can trigger your body’s inflammation system, making you more prone to chronic swelling and related health issues.