Advances in the Understanding of the Chemical Reactions Responsible for Bread Flavour Quality

Poinot, Pauline; Arvisenet, Gaëlle; Grua‐Priol, Joëlle; Fillonneau, Catherine; Mézaize, Sandra; Lallerie, M. De; Le‐Bail, Alain; Prost, Carole

doi:10.17221/1074-cjfs

Cited by 17 publications

(10 citation statements)

References 9 publications

(11 reference statements)

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“…Similarly, a high number of volatile compounds identified were originated by lipid oxidation, which was related to the presence of shortening in the formulation. Poinot and others () identified higher quantity of compounds from lipid oxidation in gluten‐free bread than in wheat bread due to the oil content in the formulation. Marie and others () observed that lipid oxidation occurs principally during dough preparation and depends on fatty acids type and content and on the presence of antioxidants on raw matter.…”

Section: Resultsmentioning

confidence: 99%

“…Sensory properties as well as physical characteristics of different gluten‐free breads have been widely investigated. However, only Poinot and others () has studied volatile compounds of gluten‐free bread. Bread formulation, as well as the modification of bread‐making process can influence volatile compounds released from bread which, in turn, affect to overall odorant perception (Poinot and others ).…”

Section: Introductionmentioning

confidence: 99%

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Influence of Final Baking Technologies in Partially Baked Frozen Gluten‐Free Bread Quality

Aguilar¹,

Albanell

Miñarro³

et al. 2015

Journal of Food Science

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The effect of final baking in convection oven (FBC), microwave oven (FBM), and microwave oven with susceptor packaging material (FBMS) on partially baked (PB) frozen gluten-free bread characteristics was investigated. Specific volume and crust color of loaves were measured at day 0. Bread moisture, water activity, and crumb and crust texture (at 15, 45, and 90 min after baking) were analyzed at day 0 and after 28 d of frozen storage (-18 °C). Volatile compounds from breads baked in convection oven or microwave oven with susceptor packaging material were also evaluated. Bread finally baked in convection oven or in microwave oven with susceptor packaging increased crust browning. Crumb and roll hardness increased with time after final baking (measured at 15, 45, 90 min) and after 28 d of frozen storage. Bread finally baked in microwave oven was the hardest, due to high water losses. At day 0, bread finally baked in convection oven had softer crumb than bread finally baked in microwave oven with susceptor packaging but, after 28 d of frozen storage, there were no differences between them. Moreover, FBC and FBMS rendered gluten-free breads that could not be distinguished in a triangular test and had the same volatile compounds profile. In conclusion, FBMS could be an alternative to FBC.

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Section: Resultsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Influence of Final Baking Technologies in Partially Baked Frozen Gluten‐Free Bread Quality

Aguilar¹,

Albanell

Miñarro³

et al. 2015

Journal of Food Science

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“…Most of the articles regarding bread aroma and, concretely, the few articles regarding gluten‐free bread aroma have employed gas chromatography/mass spectrometry (GC‐MS) as the analytical technique for the determination or quantification of volatile compounds regardless the sample treatment. Proton transfer reaction/mass spectrometry (PTR‐MS) could represent a suitable alternative to the use of GC‐MS for the determination of volatile compounds because GC protocols are usually lengthy and time consuming .…”

Section: Introductionmentioning

confidence: 99%

Analysis of volatile organic compounds in crumb and crust of different baked and toasted gluten‐free breads by direct PTR‐ToF‐MS and fast‐GC‐PTR‐ToF‐MS

et al. 2018

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Proton transfer reaction (PTR)‐time of fight (ToF)‐mass spectrometry (MS) has been recently employed as a quick, easy, and sensitive alternative to gas chromatography MS for the analysis of volatile compounds in food. In the present work, PTR‐ToF‐MS was applied to the characterization of the volatile profiles of the baked and toasted crumbs and crusts of 5 gluten‐free breads elaborated with quinoa, teff, and rice flours as well as corn and wheat starches and wheat bread as a control samples. Two hundred fifty‐nine peaks (m/z) were detected, 86 peaks were tentatively identified, and 56 volatile compounds were selected as important contributors to bread aroma. Fast gas chromatography PTR‐ToF‐MS analyses were performed with 42 standards to identify them in the baked crumbs and crusts, 18 of them being present in all the samples. From the baked samples, it was concluded that quinoa crust was the 1 with higher volatile compound in high abundance, characterized by volatile compounds from fermentation, lipid oxidation, 2‐acetyl‐1‐pyrroline, and diethyl‐pyrazines, while wheat crust was characterized by the highest content in furan derivatives. The toasting time led to crust samples with an increased content in all the volatile compounds: Quinoa crust was now characterized by the highest content in all the pyrazines and furan derivatives, while starches were distinguished by the highest abundance in 2‐acetyl‐1‐pyrroline and diethyl‐pyrazines. Neither the baked crumbs nor the toasted crumbs presented the highest content in none of the volatile compounds. Therefore, it was concluded that quinoa flour can be a suitable alternative for the elaboration of baked and toasted breads due to the high content of pleasant volatile compounds from fermentation, the key volatile in crust 2‐acetyl‐1‐pyrroline (baked sample), as well as pleasant pyrazines and toasted‐like furan derivatives (baked and toasted samples); however, the off‐flavor volatile compounds from lipid oxidation as well as the bitter saponins present in quinoa bread should be taken into account.

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“…The differences in proteins, sugars, lipids, enzymes and antioxidants between the different gluten-free flours/ starches could lead to important differences in the volatile profile of gluten free breads. Until now, research in gluten-free bread aroma has been focused on the understanding of the origin of the volatile compounds compared to wheat bread (Poinot et al 2009). There are also a few articles regarding the improvement of gluten-free bread aroma based on the method of baking (Aguilar et al 2015) or on the addition of sugar-amino acid pairs to encourage Maillard reaction (Pacyński et al 2015).…”

Section: Introductionmentioning

confidence: 99%

“…Nevertheless, as far as we know, there have not been studies of the influence on gluten-free bread aroma of different flours or starches. All the reported articles refer to a mixture of gluten-free flours [rice, corn and buckwheat flours with corn and potato starches (Poinot et al 2009) or corn starch with chickpea flour (Aguilar et al 2015)] or to a commercial preparation based on starches (Pacyński et al 2015).…”

Section: Introductionmentioning

confidence: 99%

Influence of different flours and starches on gluten-free bread aroma

Pico

Bernal

2017

J Food Sci Technol

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The aim of this research was to study the effect of different gluten-free flours (yellow and white corn, rice, oat, teff, buckwheat, amaranth and quinoa) and starches (wheat, corn and potato) on the generation of volatile compounds in the fermented doughs and crumbs. Volatile compounds were analyzed by static headspace-gas chromatography/mass spectrometry (SHS-GC/MS). Nine fermentation and lipid oxidation volatile compounds were evaluated, which were found to be the same from dough to crumb but vary in levels. Concentrations of compounds produced during fermentation were higher in doughs whereas those from lipid oxidation were higher in crumbs. The type of flour/starch affected the concentration of these volatile compounds. The proportions of ethanol and 2/3-methylbutanol (fermentation compounds) were higher in dough from yellow and white corn, rice and oat while the proportions of hexanal, 1-pentanol and 2,4-decadienal (lipid oxidation compounds) were higher in the doughs made with starches. The proportions of ethanol and 2/3-methylbutanol were higher in quinoa and amaranth crumbs whilst hexanal, 1-pentanol and 2,4-decadienal were higher in yellow and white corn crumbs.

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Advances in the Understanding of the Chemical Reactions Responsible for Bread Flavour Quality

Cited by 17 publications

References 9 publications

Influence of Final Baking Technologies in Partially Baked Frozen Gluten‐Free Bread Quality

Influence of Final Baking Technologies in Partially Baked Frozen Gluten‐Free Bread Quality

Analysis of volatile organic compounds in crumb and crust of different baked and toasted gluten‐free breads by direct PTR‐ToF‐MS and fast‐GC‐PTR‐ToF‐MS

Influence of different flours and starches on gluten-free bread aroma

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