Effect of Oligo- and Polysaccharides

In Maillard reactions with lactose, the 4-hydroxy group is substituted and hence /1-dicarbonyl formation is blocked, thus preventing the production of 2-acetylpyrroles.30 

Dried spaghetti contains 3-600 GP and 0.02-6 /imol kg-1 GIM, depending on the heat involved in drying.166 Due to the exposure of crackers and bread crust to higher temperatures, lower amounts of GP (50-100) and higher amounts of GIM (10-30 /rmol kg-1) are formed. 

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