In many countries, baby cereals are the first solid food given to 3-4-month-old babies after weaning and to infants aged 6-12 months. Various simple technologies are traditionally used in the processing of cereals, including toasting, hydrolysis, and drying. In this study color and hydroxymethylfurfural (HMF) assays have been used to evaluate heat effects induced during the manufacture of these foods. The baby cereals analyzed were wheat, rice, oat, and four mixtures of flours. No HMF was detected in the raw flours. Toasting the flours increased HMF values by between 1.1 and 4.53 mg/kg and color (DeltaE) values by 2.51-9.34. The drying step increased HMF values by between 1.14 and 19.60 mg/kg. High values of HMF coincided with the addition of ingredients containing HMF. Color and HMF contents in sugar-amino acid model systems were much higher than in sugar systems at temperatures >100 degrees C and low moisture content.