An industrially applicable processing method for reducing AGEs in bread based on RSM design

Intake of dietary advanced glycation end-products (AGEs) is associated with increased risk of inflammation and chronic disease. Bread, a significant source of AGEs, is an ideal model for minimizing AGEs at process scale. The study investigated the combined impact of yeast, sugar, butter contents, baking temperature, and duration on the formation of AGEs in yeast-leavened wheat bread. Protein-bound AGEs (bAGEs) predominantly localized in the crust, with negligible free form of Nε-carboxymethyllysine (CML) and Nε-carboxyethyllysine (CEL). Employing response surface methodology (RSM), we established relationships and interactions among process variables. Optimal conditions (0.6% yeast, 23% sucrose, 210 °C baking temperature, and 15 minutes baking time) minimized protein-bound CML and CEL accumulation to 24.57±3.82 mg/kg and 24.74±3.09 mg/kg, respectively, in the bread crust, closely aligning with predicted values derived from the RSM model.