With the continuous improvement of people's consumption capacity and consumption level, baking foods are deeply loved by consumers for their rich nutrition, great taste, fashion, easy to carry and other characteristics. Baking foods often need to dehydrate the dough through high temperature and dry hot baking to dry and harden, and then chemical changes such as starch gelatinization and protein denaturation occur, and the result is delicious bread, cakes, etc. However, this kind of food would form large amounts of 5-hydroxymethylfurfural (HMF) and other pollutants during the baking process. When the content of HMF exceeded a certain limit, it would cause harm to the human body. High concentration of HMF is cytotoxic, mutagenic, genotoxic, etc., and has potential health risk to humans. How to control the formation of contaminants such as HMF in baking foods has become the focus of the food industry. This article reviewed the sources of HMF in baking foods and the toxicity of HMF, summarized the inhibition measures of HMF in baking foods in recent years from 3 aspects of improving the types of precursors in raw materials, optimizing the baking process, and adding inhibitors, to provide theoretical reference for the control of HMF in the industrial production of baking foods.

baking foods  /  5-hydroxymethylfurfural  /  inhibition measures  /  reaction mechanism