| Popis: |
Bread aroma is an important parameter for bread quality and this review aims to provide an overview of aroma compounds identified in bread crumb and how these compounds are formed. More than 150 volatile compounds were identified in bread crumb and they mainly originate from the fermentative activity of yeast, from oxidation of flour lipids and to a lower extend from Maillard reactions. Of those volatile compounds, 45 compounds can be characterized as aroma compounds, as they most likely can be sensed when the bread is eaten due to high odor activity values and flavor dilution factors. The influence of ingredients and mixing conditions on bread aroma has only been scarcely investigated. The fermentation conditions; yeast level and strain as well as fermentation temperature and time were found to significantly influence the aroma of bread crumb. Yeast level and strain mainly influence formation of compounds directly related to the fermentative activity of yeast, while fermentation temperature and time also influence formation of compounds from oxidation of flour lipids. |
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