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Dough aroma

Field Pea Flour in Other Baked Products. When McWatters (44) substituted 8% field pea flour and 4.6% field pea concentrate for milk protein (6%) in baking powder biscuits, sensory attributes, crumb color, and density of the resulting biscuits were adversely affected. No modifications were made in recipe formulation when pea products were incorporated. The doughs were slightly less sticky than control biscuits that contained whole milk. This might be due to lack of lactose or to the different water absorption properties of pea protein or starch. Panelists described the aroma and flavor of these biscuits as harsh, beany and strong. Steam heating the field pea flour improved the sensory evaluation scores, but they were never equivalent to those for the controls. [Pg.32]

The composition of the volatile fraction of bread depends on the bread ingredients, the conditions of dough fermentation and the baking process. This fraction contributes significantly to the desirable flavors of the crust and the crumb. For this reason, the volatile fraction of different bread types has been studied by several authors. Within the more than 280 compounds that have been identified in the volatile fraction of wheat bread, only a relative small number are responsible for the different notes in the aroma profiles of the crust and the crumb. These compounds can be considered as character impact compounds. Approaches to find out the relevant aroma compounds in bread flavors using model systems and the odor unit concept are emphasized in this review. A new technique denominated "aroma extract dilution analysis" was developed based on the odor unit concept and GC-effluent sniffing. It allows the assessment of the relative importance of the aroma compounds of an extract. The application of this technique to extracts of the crust of both wheat and rye breads and to the crumb of wheat bread is discussed. [Pg.258]

It is generally accepted (1 ) that volatile compounds present in the flour are of minor importance to the aroma of bread. Prerequisites for formation of the desired crust flavor compounds are the dough fermentation and, especially, the baking steps (J2, 3). [Pg.268]

While several reviews on the role of ingredients are available, none of these describe the flavor chemistry of cracker sponge and dough (2, 3, 4, 5). However, some insight into the chemistry of cracker aroma can be obtained from examination of products that have a "cracker-like aroma" such as white bread crust. [Pg.277]

Rhlid el a I.2 4 have tried to exploit these results technologically by preparing 2-(l-hydroxyethyl)-2-thiazoline by microbial fermentation (cysteamine, ethyl L-lactate, and D-glucose with bakers yeast) and incorporating it into a pizza recipe (5 mg per 50 g raw dough), leading to increases in the roasted, toasted, popcorn-like aromas. [Pg.80]

The impact of HDF as a precursor for improving the roasty notes of baked goods was evaluated using two types of pizzas, frozen and chilled [23]. An aqueous solution of HDT (1.6 mg/mL) obtained by bioconversion was mixed with the classical ingredients of the pizza recipe to reach 5 mg per 50 g of raw dough. Thirty assessors were asked to describe the aroma quality of the freshly prepared samples by smelling the headspace above the sample (Table 5.24). The addition of HDT resulted in an improvement of the roasted, toasted and popcom-like notes as compared to the reference with 99.9% confidence level in triangle tests. [Pg.560]

Bread improvers consist of substances which, added to the four fundamental bread constituents mentioned above, will improve the bread. These bread improvers are added to perfect the bread in one or more of the following ways color, bloom, size of loaf, shape of loaf, grain, texture, velvetiness of crumb, taste, flavor, aroma, zest of loaf, length of time required for staling, economy of gas production in dough, or water absorption capacity. [Pg.144]

Yeasts differ in their growth temperature optima (24—26 °C) and their fermentation temperature optima (28-32 °C). The optimum pH for growth is 4.0-5.0. In addition to CO2 and ethanol, which raise the dough, the yeast forms a variety of aroma compounds (cf. 5.3.2.1). Whether other compounds released by the growth of yeast would affect the dough rheology is unclear there appears to be no effect of yeast proteinase and GSH. [Pg.723]

For continuous indirect addition of yeast, special liquid starters (sponges) with a pH of 5.0-5.3 are also used with incubation at 38 °C to develop aroma. Such matured fermented sponge is then metered continuously into a kneader which handles the dough. [Pg.723]

In sour dough making (lowering the pH to 4.0-4.3) rye flour acquires the aroma and taste properties so typical of rye bread (cf. 15.1.5). [Pg.724]

The aroma is influenced by the recipe but also by the fermentation, e. g., the Strecker aldehydes increase and those from lipid peroxidation decrease if the dough matures at lower temperatures (Table 15.60). An extension of the kneading process... [Pg.735]

A common basic amino acid is the lower homologue of lysine, L-ornithine (L-2,5-diaminovaleric acid, 2-41), which is an intermediate in the biosynthesis of arginine and an important amino acid of the ornithine (urea) cycle, which has the function of converting toxic ammonia into less toxic urea in mammals. Ornithine formed in dough through the action of yeast Sac-charomyces cerevisiae) is the main precursor of the typical aroma of bread crust, for which 2-acetyl-l-pyrroline together with 6-acetyl-l,2,3,4-tetrahydropyridine and its isomer 6-acetyl-2,3,4,5-tetrahydropyridine are responsible (see Section 8.2.12.4.1). [Pg.30]

Uses Dough strengthened crumb softener, texturizer for baked goods Features Rec. in highly automated processing systems produces exc. grain, texture, aroma, and flavor... [Pg.1468]


See other pages where Dough aroma is mentioned: [Pg.33]    [Pg.34]    [Pg.193]    [Pg.193]    [Pg.67]    [Pg.6]    [Pg.278]    [Pg.185]    [Pg.43]    [Pg.2061]    [Pg.110]    [Pg.329]    [Pg.138]    [Pg.302]    [Pg.4010]    [Pg.73]    [Pg.397]    [Pg.397]    [Pg.724]    [Pg.736]    [Pg.522]    [Pg.610]    [Pg.270]    [Pg.273]    [Pg.274]    [Pg.153]    [Pg.322]    [Pg.265]    [Pg.290]    [Pg.291]   
See also in sourсe #XX -- [ Pg.110 ]




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