Research progress on generation, detection and control of hazards in baked foods during thermal processing

Thermal processing techniques, such as baking, play a crucial role in imparting desired sensory characteristics to food. However, these processes simultaneously lead to the formation of various thermal processing hazards (TPHs) , including acrylamide (AA) , 5-hydroxymethylfurfural (5-HMF) , furan , advanced glycation end products (AGEs) , heterocyclic amines (HCAs) , and imidazoles (MI) . While extensive research has focused on the formation and control of individual categories of hazards, studies investigating the synergistic effects and coordinated mitigation of multiple TPHs remain scarce. This review comprehensively examines the mechanisms of TPH generation, detection methodologies, and control strategies. Importantly, it proposes viable approaches for the synergistic mitigation of multiple hazards, offering key insights to support researchers and industry practitioners in advancing food safety and quality. • Baked foods exhibit diverse thermal processing hazards. • Different hazards have similar reaction pathways and intermediate products. • Carbonyl compounds are critical to the formation of hazards. • Propose synergistic control methods to enhance the safety of baked foods.