Flavour bread

Schieberle, P. and Grosch, W. 1992. Changes in the concentration of potent crust odorants during storage of white bread. Flavour Fragrance J. 7 213-218. 

Bakery Increased shelf life Improved bread flavour Bakery products... 

Heenan, S.P, Dufour, J.P., Hamid, N., Harvey, W., Delahunty, C.M. (2009) Characterisation of fresh bread flavour relationships between sensory characteristics and volatile composition. Food Chemistry, 116, 249-257. 

Starch in bread crust exposed to temperatures of 160-180 °C during baking is non-enzymaticaUy hydrolysed into smaller units, which condense in larger molecules called pyrodextrins that contribute to bread flavour, colour and crispness. Pyrodextrins contain glucose units bound by a-( 1 6) glycosidic bonds or (6 6) ether bonds, which are not cleaved by saccharases present in the digestive tract. 

Thiele, C., Ganzle, M.G., Vogel, R.F. (2002). Contribution of sourdough lactobacilli, yeast and cereal enzymes to the generation amino adds in dough relevant for bread flavour. Cereal Chemistry, 79, p>p. 45-51. 

F. Ullrich and W. Grosch, Identification of the most intense odor compounds formed during autoxidation of linoleic acid, Z. Lebensm. Unters. Forsch. 184 277 (1987). W. Grosch and P. Schieberle, Bread flavour qualitative and quantitative analysis, Characterization, production and application of food flavours, Proceedings of 2nd Wartburg Aroma Symp., Akademie-Verlag, Berlin, 1987, p. 139. 

While malt flour is not suitable for bread making it is added to wheat flour in small quantities to feed the yeast, open out the texture and improve the flavour. This practice has declined in recent years for several reasons. When British bread flour was mainly made from Canadian wheat with a Hagberg Falling Number of around 600 the addition of... 

Rye will grow under much harsher conditions than wheat. In Germany and Scandinavia rye breads, either wholly rye or mixed with other grains, are eaten. In the UK, rye is little used and the somewhat bitter flavour that it imparts is in general not appreciated. The small amount of rye used is deployed in health food products, crisp breads and in making rye products to satisfy foreign tastes. 

Malt Flour. Malt flour is the traditional source of extra a-amylase to add to flour. Now that British bread flour is substantially home grown there is little need of this supplementation. Some bakers would claim that malt flour improves the flavour of the bread. Malt flour is a food and not an additive. 

Sour dough bread is made all over the world in both primitive and advanced societies. In primitive societies there is no alternative, but in advanced societies sour dough bread is made for its special flavour. Sour... 

Sour dough bread has a range of flavours that are not present in other bread also it keeps relatively well. The keeping properties, no doubt, originate from some of the products of the side-reactions that have taken place in the dough. There is no need to add propionic acid as a mould inhibitor as some is likely to be present naturally. Quite possibly, some of the substances produced by the fermentation would not be permitted as additives ... 

A larger proportion of wholemeal than white bread is still made by bulk fermentation methods. One reason for this is that although old fashioned wholemeal bread is a minority taste the minority who consume it like it that way. They like the close texture and flavour of the traditional product. 

Phenylethanol has a rose-like odour and makes the chemically produced compound the most used fragrance chemical in perfume and cosmetics, with a world market of about 7,000 t year [107, 108]. 2-Phenylethanol is also found in many foods as a characteristic flavour compound rounding off the overall aroma, especially in foods obtained by fermentation, such as wine, beer, cheese, tea leaves, cocoa, coffee, bread, cider and soy sauce [109]. In food applications, natural 2-phenylethanol is preferred rather than its nature-identical counterpart from chemical synthesis and it has a market volume of 0.5-11 year . This product is sold at market prices of up to US 1,000 per kiklogram and is mainly produced by yeast-based bioprocesses since its isolation from natural sources, e.g. rose oil, would be too costly [109]. 

Hydroxypyran-4-ones are potent flavouring materials of which maltol (427), present in roasted malt, is particularly well known. Amongst other features, it imparts a newly baked odour to bread. Kojic acid (712) is produced in an aerobic process by a range of microorganisms, notably Aspergillus oryzae, from a variety of carbohydrate sources and is used as a source of maltol. 

Being volatile, the aldehydes formed in the Strecker degradation have often been thought to be important contributors to the aroma of foodstuffs and many patents have been granted which use the Strecker degradation to produce flavouring materials of various types, such as, maple, chocolate, coffee, tea, honey, mushroom, and bread.66... 

According to the Directive, the term caramel relates to products of a more or less intense brown colour, which are intended for colouring. It does not correspond to the sugary aromatic product obtained from heating sugars and which is used for flavouring food (e.g., confectionery, pastry, and alcoholic drinks). Caramel is the only colour permitted in malt bread, vinegar, and alcoholic drinks, such as beer, whisky, and liqueurs. 

Saffron is used to colour and flavour food, the best known dishes being paella and the French fish soup bouillabaisse. There is also saffron bread, popular in the Balkans and Scandinavia, and saffron cake which is baked in Cornwall, England. Saffron has two natural chemi-... 

The flavour of cumin also plays a major role in Mexican, Thai and Vietnamese cuisines. It can be found in some Dutch cheeses, like Leyden cheese, and in some traditional bread from France. Cumin is also very popular in Western to Central Asia. In South-eastern and Eastern Asia, cumin is less valued, but used occasionally. Cumin is very important in Burmese cooking and it plays a role in the cooking styles of Thailand and Indonesia. In China proper, cumin is a rare spice used only for a small number of recipes. The patterning theory of spice use reveals that cumin is most suitable for Eastern cooking (e.g. Indian and South-east Asian) and does not show suitability for any Western cooking (except American) (Hirasa and Takemasa, 1998). 

In India, it is an essential ingredient in the Bengali spice mixture panch phoron and in Chinese five-spice powders. In the west, fennel seed is a very common ingredient in Italian sausages and northern European rye breads. Many egg, fish and other dishes employ fresh or dried fennel leaves. Florence fennel is a key ingredient in some Italian and German salads, often tossed with chicory and avocado, or it can be braised and served as a warm side dish. One may also blanch and/or marinate the leaves, or cook them in risotto. In all cases, the leaves lend their characteristically mild, anise-like flavour. 

Chemists produce synthetic flavourings such as smoky bacon and even chocolate . Meaty flavours come from simple heterocycles such as alkyl pyrazines (present in coffee as well as roast meat) and furonol, originally found in pineapples. Compounds such as corylone and maltol give caramel and meaty flavours. Mixtures of these and other synthetic compounds can be tuned to taste like many roasted foods from fresh bread to coffee and barbecued meat. 

During baking there is an evaporation of water from the loaf, this is particularly marked near the surface of the loaf, and this evaporation plus the occurrence of the Maillard reaction cause a characteristic dark brown crust to be formed on the exterior of the loaf. The Maillard reaction is a complex set of chemical reactions in which the amino acids in proteins react with reducing sugars such as glucose and fructose, and which are very important to our perception of flavour in baked bread. 

Schieberle, R, and Grosch, W. (1987). Evaluation of the flavour of wheat and rey bread crusts by aroma extract dilution analysis. Z. Lebensm. Unters. Forsch., 185, 111-113. 

Bakery Mixing time Proofing time, tolerance Bread volume Flavour Colour Protease Xylanase Xylanase, amylase Protease, peptidase Amylase, xylanase... 

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