Flavor compounds in white bread have been analyzed by a static-headspace-type GC/MS and sensory evaluation for clarifying the effects of mixing stage and fermentation time on the intensity of flavor compounds as assessed in the crumb and sensory scores of flavor in white bread. Principal component analysis (PCA) and analysis of variance (ANOVA) were applied to the peak area of total ion chromatogram as well as sensory scores of 8 sensory descriptors for flavor intensity. Although the results of instrumental analyses showed the superiority of fermentation time over mixing energy as the governing factor of white bread flavor, the results of statistical analyses for the scores of sensory evaluation showed the superiority of mixing energy over fermentation time. The difference in the governing factor was probably due to overestimation for the effect of alcohols on the flavor quality of white bread, especially ethanol derived from the fermentation process.Keywords: flavor compounds, fermentation time, GC/MS, mixing stage, principal component analysis, sensory evaluation, static headspace method, white bread *To whom correspondence should be addressed. E-mail: maedatat@mail.ni-net.co.jp IntroductionThe bread-making process can be broadly classified into three sub-processes: mixing, fermentation, and baking. The mixing and fermentation processes play an important role in determining the qualities of white bread. Numerous studies have been carried out on the aroma and flavor of white bread-complex flavor compounds derived from raw materials and the fermentation and baking processes (Baltes et al
ABSTRA ABSTRA ABSTRA ABSTRA ABSTRACT CT CT CT CT: : : : : T T T T To pr o pr o pr o pr o predict physiologic functions of r edict physiologic functions of r edict physiologic functions of r edict physiologic functions of r edict physiologic functions of recr ecr ecr ecr ecrystalliz ystalliz ystalliz ystalliz ystallized amylose (R ed amylose (R ed amylose (R ed amylose (R ed amylose (RCA), the tr CA), the tr CA), the tr CA), the tr CA), the true r ue r ue r ue r ue resistant star esistant star esistant star esistant star esistant starch (RS) content of ch (RS) content of ch (RS) content of ch (RS) content of ch (RS) content of RCA in the small intestine was directly measured using ileorectostomized rats where the distal ileum was anasto-RCA in the small intestine was directly measured using ileorectostomized rats where the distal ileum was anasto-RCA in the small intestine was directly measured using ileorectostomized rats where the distal ileum was anasto-RCA in the small intestine was directly measured using ileorectostomized rats where the distal ileum was anasto-RCA in the small intestine was directly measured using ileorectostomized rats where the distal ileum was anastomosed to the rectum (the cecum and colon were surgically resected together). The estimated in vivo resistant starch mosed to the rectum (the cecum and colon were surgically resected together). The estimated in vivo resistant starch mosed to the rectum (the cecum and colon were surgically resected together). The estimated in vivo resistant starch mosed to the rectum (the cecum and colon were surgically resected together). The estimated in vivo resistant starch mosed to the rectum (the cecum and colon were surgically resected together). The estimated in vivo resistant starch content of RCA was the same as the value obtained from the in vitro enzymatic RS determination (~50%). RCA content of RCA was the same as the value obtained from the in vitro enzymatic RS determination (~50%). RCA content of RCA was the same as the value obtained from the in vitro enzymatic RS determination (~50%). RCA content of RCA was the same as the value obtained from the in vitro enzymatic RS determination (~50%). RCA content of RCA was the same as the value obtained from the in vitro enzymatic RS determination (~50%). RCA resistance to amylolytic enzymes in the small intestine was retained even after RCA incorporation into processed resistance to amylolytic enzymes in the small intestine was retained even after RCA incorporation into processed resistance to amylolytic enzymes in the small intestine was retained even after RCA incorporation into processed resistance to amylolytic enzymes in the small intestine was retained even after RCA incorporation into processed resistance to amylolytic enzymes in the small intestine was retained even after RCA incorporation into processed foods, and a bread containing 20% RCA showed a significantly lower glycemic response in rats compared with that foods, and a bread containing 20% RCA showed a significantly lower glycemic respons...
This study investigated the influence of mixing and fermentation times on the chemical and physical properties of white pan bread, a typical bread consumed in Japan. Sixteen bread samples were made by combining four dough mixing stages and four dough fermentation times, and were analyzed for compression force, acids, sugars, amino acids, volatile chemicals, and overall preference in a sensory evaluation. Acids, sugars, and amino acids were analyzed using HPLC, while volatile flavor compounds were analyzed with GC/MS. The effects of mixing and fermentation times on these parameters were analyzed using analysis of variance (ANOVA). Fermentation time was positively correlated with the majority of volatile chemicals and acids, and negatively correlated with amino acids. Compression force and sugars, such as galactose and maltose, were affected by both mixing and fermentation times. Overall preference was highest in the breads mixed to the over-mixing stage and fermented for 60 min. The results of this paper are expected to be of importance in controlling the flavor, taste, and texture of white pan bread.
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