Improvement and stabilization white of bread flavour

Abstract

SummaryEffect ofadding the model system mixture (D,L-lysine . HCI, L-proline and D-glucose) on the sensory properties and volatile components of fresh bread and bread stored for 3 days were investigated. The results showed that the model system mixture improved the crust colour and flavour of fresh bread and kept the freshness, retarded the staling and improved the quality of the bread samples stored for 3 days. Analysis of the crust aroma of the bread samples showed that 2-acetyl pyrazine, 2-acetyl pyridine and 2-methyl-3-ethyl pyrazine, which may be responsible for bread crust aroma, were determined at high concentration in the bread sample containing 0.24% model system mixture. The concentration of pyrazine derivatives increased during storage whereas the carbonyl, pyrrol and furan derivatives decreased. Zusammenfassung Verbesserung und Stabilisierung des Aromas von WeiRbrotEs werden der Zusatz einer Modellsystem-Mischung (D,L-Lysin HCI, L-Prolin und D-Glucose) auf die sensorischen Eigenschaften und die fliichtigen Verbindungen von frischem und 3 Tage gelagertem WeiDbrot untersucht. Die Ergebnisse zeigen, daR die Modellsystem-Mischung die Krustenfarbe und das Aroma von frischem Brot verbessert, den Frischezustand verbessert, das Altbackenwerden verzogert und die Qualitit von 3 Tage gelagertem Brot verbessert. Die Analyse des Krustenaromas der Brotproben zeigt, daR 2-Acetylpyrazin, 2-Acetylpyridin und 2-Methyl-3-ethylpyrazin, die als verantwortlich fur das Brotkrustenaroma angesehen werden, in hohen Konzentrationen in der Brotprobe mit 0,24% der Modellsystem-Mischung ermittelt wird. Die Konzentration an Pyrazin-Derivaten erhoht sich wlhrend der Lagerung, wogegen die Gehalte an Carbonyl-, Pyrrol-und Furan-Derivaten abnehmen.

Effect of defatted soybean flour on the flavour of extruded mixtures with wheat flour

“…The acetyl derivatives are typical representatives of bread crust aroma (FADEL & HEGAZY 1993). The contents of individual pyrazine species (Table 4) show no systematic relationship with the content of soybean flour, except in the case of furanylpyrazines.…”

“…They were present in all samples of our experimental series in relatively large amounts, especially methyl and trimethylpyrazine (Table 5). Several vinyl and allyl derivatives and acetyl derivatives were also present.The acetyl derivatives are typical representatives of bread crust aroma (FADEL & HEGAZY 1993). The contents of individual pyrazine species (Table 4) show no systematic relationship with the content of soybean flour, except in the case of furanylpyrazines.…”

Effect of substitution of soy protein isolate on aroma volatiles, chemical composition and sensory quality of wheat cookies

“…These compounds were related to different chemical classes such as strecker aldehydes (4), diketones (2), carbonyls (14), pyrazines (4), furans (6), pyrroles (2), lactones (2), pyranone (2), fatty acids (2), alcohols (2) and esters (2). Most of them were previously identified in baked cereal products (Fadel & Hegazy, 1993; Grosch & Schieberle, 1997; Pozo‐Bayon et al. , 2006; Taha et al.…”

Effect of amino acids on the composition and properties of extruded mixtures of wheat flour and glucose

“…Methyl and ethyl disubstituted pyrazines have bread crust odour characteristics [7]. The white bread flavour is improved by the addition of a mixture of Dglucose and L-lysine or L-proline, resulting in the production of pyrazines on baking [8]. Reactions of several amino acids were compared during Maillard reaction, and L-lysine was found to be the most active amino acid in pyrazine formation [9].…”

“…Autolyzed yeast extract, containing ammonium salts, peptides, amino acids, nucleotides, and saccharides, produced roasted bread crust flavours on extrusion [12]. Similarly as in experiments with white bread [8], we studied the effect of addition of Maillard precursors -glucose and amino acids, to wheat flour during extrusion processing in order to improve flavour character of extruded products.…”