Dynamics of Volatile Compounds in Triticale Bread with Sourdough: From Flour to Bread
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 <i>Lactobacillus sanfranciscensis...
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| Format: | Article |
| Language: | English |
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MDPI AG
2020-12-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/9/12/1837 |
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| author | Ruta Galoburda Evita Straumite Martins Sabovics Zanda Kruma |
| author_facet | Ruta Galoburda Evita Straumite Martins Sabovics Zanda Kruma |
| author_sort | Ruta Galoburda |
| collection | DOAJ |
| description | 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 <i>Lactobacillus sanfranciscensis</i> 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. |
| first_indexed | 2024-03-10T14:12:02Z |
| format | Article |
| id | doaj.art-b6e26aa62e5a451ebf30473df4d11817 |
| institution | Directory Open Access Journal |
| issn | 2304-8158 |
| language | English |
| last_indexed | 2024-03-10T14:12:02Z |
| publishDate | 2020-12-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj.art-b6e26aa62e5a451ebf30473df4d118172023-11-21T00:10:03ZengMDPI AGFoods2304-81582020-12-01912183710.3390/foods9121837Dynamics of Volatile Compounds in Triticale Bread with Sourdough: From Flour to BreadRuta Galoburda0Evita Straumite1Martins Sabovics2Zanda Kruma3Faculty of Food Technology, Latvia University of Life Sciences and Technologies, Riga Street 22, LV-3001 Jelgava, LatviaFaculty of Food Technology, Latvia University of Life Sciences and Technologies, Riga Street 22, LV-3001 Jelgava, LatviaFaculty of Food Technology, Latvia University of Life Sciences and Technologies, Riga Street 22, LV-3001 Jelgava, LatviaFaculty of Food Technology, Latvia University of Life Sciences and Technologies, Riga Street 22, LV-3001 Jelgava, LatviaTriticale 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 <i>Lactobacillus sanfranciscensis</i> 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.https://www.mdpi.com/2304-8158/9/12/1837volatile compoundstriticaledough mixing and fermentationbread crumb and crust |
| spellingShingle | Ruta Galoburda Evita Straumite Martins Sabovics Zanda Kruma Dynamics of Volatile Compounds in Triticale Bread with Sourdough: From Flour to Bread Foods volatile compounds triticale dough mixing and fermentation bread crumb and crust |
| title | Dynamics of Volatile Compounds in Triticale Bread with Sourdough: From Flour to Bread |
| title_full | Dynamics of Volatile Compounds in Triticale Bread with Sourdough: From Flour to Bread |
| title_fullStr | Dynamics of Volatile Compounds in Triticale Bread with Sourdough: From Flour to Bread |
| title_full_unstemmed | Dynamics of Volatile Compounds in Triticale Bread with Sourdough: From Flour to Bread |
| title_short | Dynamics of Volatile Compounds in Triticale Bread with Sourdough: From Flour to Bread |
| title_sort | dynamics of volatile compounds in triticale bread with sourdough from flour to bread |
| topic | volatile compounds triticale dough mixing and fermentation bread crumb and crust |
| url | https://www.mdpi.com/2304-8158/9/12/1837 |
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