Aroma of wheat bread crumb

TY - JOUR

T1 - Aroma of wheat bread crumb

AU - Birch, Anja Niehues

AU - Petersen, Mikael Agerlin

AU - Hansen, Åse Solvej

PY - 2014

Y1 - 2014

N2 - Bread aroma is an important parameter for bread quality, and this review aims to provide an overview of aroma compounds identified in bread crumb and how these compounds are formed. More than 150 volatile compounds were identified in bread crumb, and they mainly originated from the fermentative activity of yeast, from oxidation of flour lipids, and to a lower extent from Maillard reactions. Of those volatile compounds, 45 compounds can be characterized as aroma compounds, because they most likely can be sensed when the bread is eaten because of their high odor activity values and flavor dilution factors. The influence of ingredients and mixing conditions on bread aroma has scarcely been investigated. The fermentation conditions (yeast level and strain as well as fermentation temperature and time) were found to significantly influence the aroma of bread crumb. Yeast level and strain mainly influence formation of compounds directly related to the fermentative activity of yeast, whereas fermentation temperature and time also influence formation of compounds from oxidation of flour lipids.

AB - Bread aroma is an important parameter for bread quality, and this review aims to provide an overview of aroma compounds identified in bread crumb and how these compounds are formed. More than 150 volatile compounds were identified in bread crumb, and they mainly originated from the fermentative activity of yeast, from oxidation of flour lipids, and to a lower extent from Maillard reactions. Of those volatile compounds, 45 compounds can be characterized as aroma compounds, because they most likely can be sensed when the bread is eaten because of their high odor activity values and flavor dilution factors. The influence of ingredients and mixing conditions on bread aroma has scarcely been investigated. The fermentation conditions (yeast level and strain as well as fermentation temperature and time) were found to significantly influence the aroma of bread crumb. Yeast level and strain mainly influence formation of compounds directly related to the fermentative activity of yeast, whereas fermentation temperature and time also influence formation of compounds from oxidation of flour lipids.

U2 - 10.1094/CCHEM-06-13-0121-RW

DO - 10.1094/CCHEM-06-13-0121-RW

M3 - Review

SN - 0009-0352

VL - 91

SP - 105

EP - 114

JO - Cereal Chemistry

JF - Cereal Chemistry

IS - 2

ER -