Aroma of Wheat Bread Crumb

Abstract

Cereal Chem. 91(2):105-114Bread 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.

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

“…This means that the loss of volatile compounds due to the evaporation of water could have been lower, which could be also related to the ability of the crust retaining the volatile compounds. Interestingly, quinoa crust was characterized by pleasant volatile compounds typical from fermentation (eg, acetoin, phenylethyl alcohol, ethyl octanoate, ethyl hexanoate, ethyl acetate, hexyl acetate, acetic acid, butyric acid, and 3‐methylbutyric acid) and Ehrlich pathway, which should have been then transferred from crumb to crust. It can be also related to the lower water evaporation that could lead the volatile compounds to be retained in the crust.…”

Correlation of Flavor Profile to Sensory Analysis of Bread Produced with Different Saccharomyces cerevisiae Originating from the Baking and Beverage Industry

“…Birch et al (2014) and Frasse et al (1993) stated that 2-and 3-methyl-1-butanol are the z Values in one column followed by the same letter are not significantly different (at P < 0.05). Birch et al (2014) and Frasse et al (1993) stated that 2-and 3-methyl-1-butanol are the z Values in one column followed by the same letter are not significantly different (at P < 0.05).…”

“…Therefore, the final concentration of alcohols is evaluated by the utilization of amino acids and sugar uptake rate. Birch et al (2014) and Frasse et al (1993) mentioned that it is one of the aroma compounds produced with the highest concentration in bread crumb. Because the production of the aroma compounds analyzed in this study is related to the Ehrlich pathway, it is noteworthy to mention the BAP2 gene.…”

“…Overall, the main groups responsible for bread crumb aroma are alcohols, aldehydes, esters, ketones, and acids. Only recently, flavor and aroma profiles have been considered as quality parameters during breadmaking (Cho and Peterson 2010;Birch et al 2013aBirch et al , 2014Pico et al 2015). Only recently, flavor and aroma profiles have been considered as quality parameters during breadmaking (Cho and Peterson 2010;Birch et al 2013aBirch et al , 2014Pico et al 2015).…”

Lipases and Their Functionality in the Production of Wheat‐Based Food Systems

“…For strategies to enhance lipid stability in (whole) wheat flour, the interested reader is referred to Rose and others () and Doblado‐Maldonado and others (). That lipids and lipases can also positively contribute to bread aroma has been recently extensively reviewed by Birch and others ().…”