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

Abstract

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.

Gluten‐Free Breads: The Gap Between Research and Commercial Reality

“…Differences in aroma profile are not only determined by the raw materials used, but also by the bread processing, such as the fermentation and baking (Pico, Martinez, Bernal, & Gomez, ). Added to a weaker aroma, GFBs possess volatile compounds different from those of wheat bread, both in the crumb (Pico, Bernal, & Gomez, ; Pico, Hansen, & Petersen, ) and crust (Pico, Antolin, Roman, Gomez, & Bernal, ), depending on the starchy source used. Therefore, the incorporation of flavorings and aromas in GFB may have different purposes.…”

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

“…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 .…”

Identification of volatile compounds and odour activity values in quinoa porridge by gas chromatography–mass spectrometry

“…Pico et al analyzed the volatile compounds released from quinoa flour, which showed high levels of pyrazines, terpenes, benzenic compounds and esters. In another study, volatile compounds in fermented doughs and crumbs of quinoa were compared, in which nine compounds related to fermentation and lipid oxidation were detected, and ethanol and 2/3‐methylbutanol were higher in the crumbs of quinoa . However, to date, no study has investigated the aroma of quinoa porridge.…”

“…In another study, volatile compounds in fermented doughs and crumbs of quinoa were compared, in which nine compounds related to fermentation and lipid oxidation were detected, and ethanol and 2/3-methylbutanol were higher in the crumbs of quinoa. 11 However, to date, no study has investigated the aroma of quinoa porridge.…”