摘要: There is an increasing demand from the food industry for complex products with controlled nutritional andsensorial properties (vitamins, antioxidants or flavour compounds contents). Many of these properties resultfrom chemical rea... 展开 There is an increasing demand from the food industry for complex products with controlled nutritional andsensorial properties (vitamins, antioxidants or flavour compounds contents). Many of these properties resultfrom chemical reactions induced in food by the technological treatments. The conception of foods and thereappraisal of the products and processes require strategies allowing the appearance and the protection ofvaluable compounds to be controlled.The reactions in a food system are described as a complex network of many chemical reactions. But only asmall part of all the molecules consumed or synthesized by these reactions can be experimentally observed.A major stake of this study was to propose a methodology to extract a simplified (so-called apparent)identifiable reaction pathway which could give a reliable representation of the complex reaction systemoccurring during cooking of a bakery product. Such a methodology was based on theoretical knowledge ofthe system, taking into account the experimental constraints and the available information. A limited numberof observable chemical markers were selected according to their ability to point out different advancementsteps of the reactions (Maillard reaction, caramelization, lipid oxidation). The use of statistical methods madeit possible to extract an apparent reaction pathway from available information. The representation of thereaction system as a stoichio-kinetic model, combined with mass balance and enthalpy equations, can providea better knowledge of the transfer-reaction coupling and its consequences on the final productscharacteristics. 收起