Impact of Malt Extract Addition on Odorants in Wheat Bread Crust and Crumb

Abstract

Application of gas chromatography–olfactometry and aroma extract dilution analysis to the volatiles isolated from (1) crust and (2) crumb of a wheat bread made with the addition of a dark liquid malt extract (LME) to the dough and (3) crust and (4) crumb of a reference bread made without addition resulted in the identification of 23 major odorants. Their quantitation followed by the calculation of odor activity values (OAV = ratio of concentration to odor threshold value) suggested that LME addition influenced the aroma of the bread predominantly by increasing seasoning-like smelling sotolon in crust and crumb, and caramel-like smelling compounds maltol and 4-hydroxy-2,5-dimethylfuran-3­(2H)-one (HDMF) in the crumb. The increase in sotolon and maltol was explainable by direct transfer from the LME to the bread, whereas HDMF must have been formed from LME-derived precursors. This difference needs to be considered in the targeted optimization of LMEs for bread making.

Effects of different hot-air drying methods on the dynamic changes in color, nutrient and aroma quality of three chili pepper (Capsicum annuum L.) varieties

“…The contribution of VOCs to the overall aroma profiles depends on their contents and odor threshold values ( Rogner, Mall, & Steinhaus, 2021 ). Hence, OAVs for individual volatiles were calculated to further evaluate their corresponding contributions.…”

Bread Aroma and Flavour Creation Factors

“…During drying of germinated barley, enzymes are partially inactivated when high temperatures are used, and the result is a dark, rich malt with a distinct "malt" flavour. Lower temperatures provide malt with comparatively little flavour influence but significant enzyme activity [36].…”

Utilization of malted barley flour as replacement of wheat flour to improve technological, rheological, physicochemical, and organoleptic parameters of fortified breads

“…The effects of malt extract addition on the flavor and taste of the bread's crust and crumb were investigated by Rogner et al (2021a) and contrasted with the control bread, made without the addition of malt extracts. The addition of malt extracts caused the designed breads' crust and crumb to produce a variety of odorants.…”

“…A good balance between αand βamylase, high diastatic power and covered caryopsis, make barley a perfect ingredient of bread manufacturing industry (Padilla-Torres et al, 2022). Barley flours and barley malt extracts are superb 10.3389/fsufs.2023.1230374 Frontiers in Sustainable Food Systems 03 frontiersin.org sources of natural odorants, the compounds providing the range of aroma and taste to the food products incorporated with barley in different forms (Rogner et al, 2021a). Barley has beneficial effects against degenerative diseases due to its rich dietary fiber and βglucan composition.…”