The Sourdough School

BALM – Proven as one of the healthiest approaches to bread in the world.

Based in the walled gardens of Dr. Vanessa Kimbell's beautiful Victorian home in rural Northamptonshire, UK, we tutor individuals and train bakers and healthcare professionals in Baking as Lifestyle Medicine (BALM). Personalising bread to your lifestyle, gut microbiome, and unique genetics for optimal health—tailoring fermentation, fibre, and diversity so that your daily bread becomes the foundation of your health.

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138 - ‘Crust Aroma of Baguettes- Key Odorants of Baguettes Prepared in Two Different Ways’. Journal of Cereal Science. 28, 81–92

Reference Number: 138

Year: 1998

Authors: G. Zehentbauer and W. Grosch

Link: Link to original paper

Flavour: Aldehydes

Summary

Summary

The crusts of two white breads (French-type), differing in the flavour profiles owing to differences in both the amount of yeast and the dough-making process, were analysed by using instrumental and sensory methods. 2-Acetyl-1-pyrroline, 4-hydroxy-2,5-dimethyl-3(2H)-furanone, 2,3-butanedione, methional, (E)-2-nonenal, methylpropanal, and 2- and 3-methylbutanal were identified as key odorants of the baguette crusts. Quantitative measurements indicated that the more intense, roasty odour note of the baguette prepared with a higher amount of yeast was caused by a higher concentration of pyrroline. In contrast, the more intense malty note of the baguette prepared with pre-fermented dough was correlated with an increase in the malty smelling aldehydes methylpropanal, and 2- and 3-methylbutanal.

 

SIGNIFICANCE OF THIS STUDY

The pleasant aroma of wheat bread crust depends on the formation of roasty smelling compounds such as 2-acetyl- 1-pyrroline during the baking process. Numerous procedures called ‘intensifie ?e’ (INT), ‘sur polish’, ‘artisanale’ (ART) or ‘ancienne’ are used in the preparation of typical French breads such as baguettes. These procedures (differing in the recipe and/or process) might affect the final flavour of baguettes. In the current study, the characteristic volatile flavour compounds formed in the crusts of two types of baguette prepared are compared. One of the main findings of the study revealed that the taste of the baguette crusts with the retronasally perceived aroma profile of the corresponding model indicated that this ‘taste’ was mainly caused by odorants. The results of flavour profile analyses  revealed that the the roasty odour of the INT crust, was more intense than that of the ART crust. This difference was most likely to be caused by the higher concentration of pyrroline in the INT crust. The reverse was found for the malty odour note which predominated in the ART crust. The malty smelling aldehydes (Methylpropanal, 3-Methylbutanal and 2-Methylbutanal) the concentrations of which were higher in the ART crust, might cause the difference in the intensity of the malty odour note. Weakly buttery, most likely to be caused by 2,3-butanedione (2), and sour odours, both of low intensity, rounded off the flavours of baguette crusts and their models.

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All reasonable care is taken when advising about health aspects of bread, but the information that we share is not intended to take the place of treatment by a qualified medical practitioner. You must seek professional advice if you are in any doubt about any medical condition. Any application of the ideas and information contained on this website is at the reader's sole discretion and risk.

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