Title: Flavour of rye bread made with scalded flour.
Personal Authors: Petersen, M. A.,
Hansen, Å.,
Venskaityte, A.,
Juodeikiene, G.,
Sventickaite, A.Author Affiliation: Department of Dairy and Food Science, Royal Veterinary and Agricultural University, Thorvaldsensvej 40, DK-1871 Frederiksberg C, Denmark.
Editors: Cauvain, S. P., Salmon, S. S., Young, L. S.
Document Title: Using cereal science and technology for the benefit of consumers. Proceedings of the 12th International ICC Cereal and Bread Congress, Harrogate, UK, 23-26th May 2004
Abstract: Scald is a semi-manufactured product used in breadmaking to achieve the desired texture and flavour. Scald is composed of rye flour (10-20%), malt (3-5%) and water. Scald preparation distinguishes two steps: sweet scald preparation (heating and saccharification) and fermented scald preparation. This study was carried out to investigate the flavour of rye bread manufactured with scald of different moisture content and different levels of yeast. Volatile flavour compounds were isolated from bread crumb using Dynamic Headspace methodology and identified by GC-MS. The content of flavour compounds were investigated in bread made with: 6 g yeast, 12 g yeast, scald with 62% and 75% moisture, dough with 47% and 48.5% moisture. Bread made without scald was used as a reference. During scald saccharification process sugars have been studied using HPLC method. It was demonstrated that the sugars during the scald saccharification are already produced in two hours from 1.5% in dry matter till 34% and scalded rye flour has an important influence on rye bread flavour. 35 flavour compounds were selected for comparison. Of the 9 alcohols, 8 esters, 7 aldehydes, 5 ketones, 4 furan derivatives and 2 other identified compounds, large variations could be noticed in the content of volatile compounds between bread with scald and without. The concentrations of the main volatiles increased in bread with scalded flour. Experiments indicate that bread made with different levels of yeast and different scald moisture content had nearly the same flavour compounds and concentrations. However, differences were observed between bread with 47% and 48.5% dough moisture content. The obtained results showed that scald had a significant influence on bread flavour. This proves the importance of scald for rye bread manufacture.
Publisher: Woodhead Publishing Ltd
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