Reference Number: 138
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.