Dynamics of Volatile Compounds in Triticale Bread with Sourdough: From Flour to Bread

Abstract

Triticale has been suggested for human consumption due to its valuable nutritional composition. The aim of this study was to evaluate volatile compound dynamics in the technological processes of triticale bread and triticale bread with sourdough prepared using Lactobacillus sanfranciscensis based cultures. Two types of sourdough ready-to-use sourdough and two-stage sourdough were used for bread making. Triticale bread without sourdough was used as a control. Volatile compounds from a headspace of flour blend, sourdough, as well as mixed dough, fermented dough, bread crumb and crust were extracted using solid-phase microextraction (SPME) in combination with gas chromatography/mass spectrometry. Alcohols, mainly 1-hexanol, were the main volatiles in the triticale flour blend, whereas in the headspace of sourdough samples ethyl-acetate, ethanol and acetic acid dominated. Two-stage sourdough after 30 min fermentation showed the highest sum of peak areas formed by 14 volatile compounds, resulting in substrates for further aroma development in bread. A total of 29 compounds were identified in the bread: in the crumb the dominant volatile compounds were alcohols, ketones, acids, but in the crust—alcohols, aldehydes, furans dominated. The use of two-stage sourdough provided a more diverse spectrum of volatile compounds. Such volatile compounds as ethanol, 3-methyl-1-butanol, 2-methyl-1-propanol, 2-hydroxy-2-butanone, 2-methylpropanoic acid, and acetic acid were identified in all the analysed samples in all stages of bread making.

Shedding Light on the Volatile Composition of Broa, a Traditional Portuguese Maize Bread

“…Broas with higher contents in some volatiles associated with off-aromas, such as octanal, 2-octenal and 2-nonenal, also showed lower scores for texture, whereas samples with higher pyranones content showed higher scores. These findings may be explained by the proteolysis reactions that occur during sourdough fermentation [9,84]. Briefly, proteolysis produces amino acids and other precursors of aroma compounds during baking, enhancing the formation of volatiles related to better bread flavor [9], while simultaneously improving the dough rheology and bread texture, resulting in a large reduction of elasticity and firmness of the dough [84].…”

“…These findings may be explained by the proteolysis reactions that occur during sourdough fermentation [9,84]. Briefly, proteolysis produces amino acids and other precursors of aroma compounds during baking, enhancing the formation of volatiles related to better bread flavor [9], while simultaneously improving the dough rheology and bread texture, resulting in a large reduction of elasticity and firmness of the dough [84].…”

“…Quality criteria important to consumers' acceptance of breads are related to both their rheological (texture) and organoleptic (color, volume and flavor) properties [3,5,6]. Flavor is often considered the most important attribute [7][8][9] and results, in part, from the perception of volatile compounds that can interact with olfactory receptors [6]. The volatile composition of breads depends on the ingredients and processing techniques employed, and mainly results from oxidation of lipids and carotenoids, fermentation by yeast and lactic acid bacteria (LAB) and browning reactions (Maillard and caramelization reactions) during baking [10,11].…”

The study of microbial diversity and volatile compounds in Tartary buckwheat sourdoughs

“…Therefore, fermentation can reduce the anti-nutritional factors in Tartary buckwheat, improve the nutritional content and sensory quality, and further improve the biological activity of Tartary buckwheat ( Nakamura et al, 2013 ). So far, several studies have been conducted on the microbial diversity and characteristic flavors of various grain fermentation products ( Galoburda, Straumite, Sabovics, & Kruma, 2020 ). In addition, fermentation has become a common method of Tartary buckwheat processing; however, there were few reports on the microbial diversity and related fermentation flavor of Tartary buckwheat sourdoughs.…”

Research of elastoplastic deformation of dough from flour of the first and second grades

“…Это продукт повседневного питания, поэтому он должен иметь хорошее качество, высокую пищевую ценность, а также стать и профилактическим средством, предотвращающим заболевания человека, вызванные неблагоприятной экологической обстановкой. Популярность правильного питания сделала бездрожжевой хлеб одним из частых видов выпечки, которую выбирают приверженцы здорового питания [1][2][3].…”