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Food Chem

Title:		Volatile compounds in whole meal bread crust: The effects of yeast level and fermentation temperature
Author(s):		Nor Qhairul Izzreen MN; Hansen SS; Petersen MA;
Address:		"Department of Food Science, Faculty of Sciences, University of Copenhagen, Rolighedsvej 30, DK-1958 Frederiksberg C, Denmark; Faculty of Food Science and Nutrition, University Malaysia Sabah, Jalan UMS, 88400 Kota Kinabalu, Sabah, Malaysia. Electronic address: qhairul@ums.edu.my. Department of Food Science, Faculty of Sciences, University of Copenhagen, Rolighedsvej 30, DK-1958 Frederiksberg C, Denmark. Electronic address: aah@food.ku.dk. Department of Food Science, Faculty of Sciences, University of Copenhagen, Rolighedsvej 30, DK-1958 Frederiksberg C, Denmark. Electronic address: map@food.ku.dk"
Journal Title:		Food Chem
Year:		2016
Volume:		20160425
Issue:
Page Number:		566 - 576
DOI:		10.1016/j.foodchem.2016.04.110
ISSN/ISBN:		1873-7072 (Electronic) 0308-8146 (Linking)
Abstract:		"The influence of fermentation temperatures (8 degrees C, 16 degrees C, and 32 degrees C) and yeast levels (2%, 4%, and 6% of the flour) on the formation of volatile compounds in the crust of whole meal wheat bread was investigated. The fermentation times were regulated to optimum bread height for each treatment. The volatile compounds were extracted by dynamic headspace extraction and analyzed by gas chromatography-mass spectrometry. The results were evaluated using multivariate data analysis and ANOVA. In all crust samples 28 volatile compounds out of 58 compounds were identified and the other 30 compounds were tentatively identified. Higher fermentation temperatures promoted the formation of Maillard reaction products 3-methyl-1-butanol, pyrazine, 2-ethylpyrazine, 2-ethyl-3-methylpyrazine, 2-vinylpyrazine, 3-hydroxy-2-butanone, 3-(methylsulfanyl)-propanal, and 5-methyl-2-furancarboxaldehyde whereas at lower temperature (8 degrees C) the formation of 2- and 3-methylbutanal was favored. Higher levels of yeast promoted the formation of 3-methyl-1-butanol, 2-methyl-1-propanol and 3-(methylsulfanyl)-propanal, whereas hexanal was promoted in the crust fermented with lower yeast level"
Keywords:		Bread/*analysis Butanols *Fermentation Flour/analysis Gas Chromatography-Mass Spectrometry/methods Maillard Reaction Saccharomyces cerevisiae/*metabolism *Temperature Triticum/chemistry Volatile Organic Compounds/*analysis Crust Fermentation temperature V;
Notes:		"MedlineNor Qhairul Izzreen, M N Hansen, Se S Petersen, Mikael A eng England 2016/05/24 Food Chem. 2016 Nov 1; 210:566-76. doi: 10.1016/j.foodchem.2016.04.110. Epub 2016 Apr 25"