The Effects of Mixing Stage and Fermentation Time on the Quantity of Flavor Compounds and Sensory Intensity of Flavor in White Bread

Abstract

Flavor compounds in white bread have been analyzed by a static-headspace-type GC/MS and sensory evaluation for clarifying the effects of mixing stage and fermentation time on the intensity of flavor compounds as assessed in the crumb and sensory scores of flavor in white bread. Principal component analysis (PCA) and analysis of variance (ANOVA) were applied to the peak area of total ion chromatogram as well as sensory scores of 8 sensory descriptors for flavor intensity. Although the results of instrumental analyses showed the superiority of fermentation time over mixing energy as the governing factor of white bread flavor, the results of statistical analyses for the scores of sensory evaluation showed the superiority of mixing energy over fermentation time. The difference in the governing factor was probably due to overestimation for the effect of alcohols on the flavor quality of white bread, especially ethanol derived from the fermentation process.Keywords: flavor compounds, fermentation time, GC/MS, mixing stage, principal component analysis, sensory evaluation, static headspace method, white bread *To whom correspondence should be addressed. E-mail: maedatat@mail.ni-net.co.jp IntroductionThe bread-making process can be broadly classified into three sub-processes: mixing, fermentation, and baking. The mixing and fermentation processes play an important role in determining the qualities of white bread. Numerous studies have been carried out on the aroma and flavor of white bread-complex flavor compounds derived from raw materials and the fermentation and baking processes (Baltes et al

The aroma profile of wheat bread crumb influenced by yeast concentration and fermentation temperature

“…3B). Ethyl acetate, ethyl hexanoate and ethyl octanoate are well known esters formed during fermentation of bread (Frasse, Lambert, Richardmolard, & Chiron, 1993;Maeda et al, 2009) and increasing formation of those esters with lower fermentation temperature has also been found during wine fermentation (Beltran et al, 2008;Molina et al, 2007). Gamma-nonalactone was not significantly influenced by either yeast concentration nor fermentation temperature (Table 2), which might be explained by the fact that gamma-nonalactone is not produced from the yeast fermentation but rather from the oxidation of oleic and linoleic acid (Tressl, Haffner, Lange, & Nordsiek, 1996).…”

“…However, it is generally believed that a longer fermentation time results in bread with a more pleasant aroma, although only few studies have been done in this area (Hironaka, 1986;Maeda et al, 2009). Aroma development in bread crumb has been found to be dependent on yeast concentration, mixing stage and fermentation time (Frasse et al, 1992;Gassenmeier & Schieberle, 1995;Maeda et al, 2009;Richard-Molard, Nago, & Drapron, 1979;Schieberle & Grosch, 1991). Fermentation temperature was found to have a significant effect on the crust aroma of baguettes (Zehentbauer & Grosch, 1998).…”

Analytical methods for volatile compounds in wheat bread

“…443while those employed by Maeda et al[51] were 3 g and 80ºC. However, the extraction time444 was not reported.…”

Aroma of Wheat Bread Crumb

“…Yeast level, fermentation temperature, and fermentation time are factors that are inextricably linked with each other, and changes within yeast level or fermentation temperature will have a great impact on the fermentation time (Birch et al 2013b). The levels of sulfuric and furanic compounds and alkenals were not found to be influenced by fermentation times from 15 min to 3 h (Maeda et al 2009). Maeda et al (2009) investigated the influence of fermentation time (15 min, 1 h, and 2 h) on the aroma profile of bread crumb.…”