TY - JOUR
T1 - Antioxidants and shelf life of whole wheat bread
AU - Bennedbæk-Jensen, Sidsel Langballe
AU - Østdal, Henrik
AU - Skibsted, Leif Horsfelt
AU - Thybo, Anette
PY - 2011/5
Y1 - 2011/5
N2 - Industrially produced bread normally operates with a shelf life of several weeks at room temperature and indications of storage-related off-flavour development as a consequence of lipid oxidation have been suggested. The present study has tested enrichment of whole wheat bread with α-tocopherol or commercially used rosemary extracts for production of bread loaves with higher oxidative stability and hence better overall sensory quality. Bread quality was evaluated by sensory profiling, determination of antioxidative capacity, determination of lipid hydroperoxides as primary oxidation products, and analysis of volatile compounds including secondary lipid oxidation products. Enrichment of bread with α-tocopherol resulted in higher degrees of rancid aroma and flavour in fresh samples, which was explained by higher levels of secondary oxidation products, whereas enrichment of bread with rosemary extracts did not have any effect. Accordingly, application of antioxidants cannot, based on the current data, be recommended for achievement of bread with improved sensory properties during storage.
AB - Industrially produced bread normally operates with a shelf life of several weeks at room temperature and indications of storage-related off-flavour development as a consequence of lipid oxidation have been suggested. The present study has tested enrichment of whole wheat bread with α-tocopherol or commercially used rosemary extracts for production of bread loaves with higher oxidative stability and hence better overall sensory quality. Bread quality was evaluated by sensory profiling, determination of antioxidative capacity, determination of lipid hydroperoxides as primary oxidation products, and analysis of volatile compounds including secondary lipid oxidation products. Enrichment of bread with α-tocopherol resulted in higher degrees of rancid aroma and flavour in fresh samples, which was explained by higher levels of secondary oxidation products, whereas enrichment of bread with rosemary extracts did not have any effect. Accordingly, application of antioxidants cannot, based on the current data, be recommended for achievement of bread with improved sensory properties during storage.
U2 - 10.1016/j.jcs.2011.01.010
DO - 10.1016/j.jcs.2011.01.010
M3 - Journal article
SN - 0733-5210
VL - 53
SP - 291
EP - 297
JO - Journal of Cereal Science
JF - Journal of Cereal Science
IS - 3
ER -