Tracking Generated Bread Flavor in Bread-making Process by Using an Odor Intensity Indicator (OII) and Fixation of Bread Flavor in Oil
2007
Yoshino, Yomiko | Ootsuka, K. | Hayashi, M. | Seguchi, Masaharu
Three groups of bread flavor such as bread flavor I (alcohol odor), bread flavor II (bread odor), and bread flavor III (baked odor) are successively generated from dough in the breadmaking process. We could observe these flavors and intensities by sensory test, and measured the amounts of each flavor by the Odor Intensity Indicator (O I I). When oven-temperature was increased from 190 to 230 °C, the general profiles of appearance of bread flavors were changed to earlier time in the breadmaking process, and the amount of bread flavor II was gradually decreased. When bread dough was increased from 25 to 75g, the amount of total bread flavors and the bread flavor II increased quantitatively. Increase of the amount of yeast from 8.7 to 17.4 g per 515 g dough did not affect the amount of the bread flavor II. When sugar was increased from zero to 14.5 and 29.0 g per 515 g dough, the amount of bread flavor II was unchanged and decreased, respectively. When salt was increased from zero to 2.9 and 5.8 g per 515 g dough, the amounts of bread flavors were successively increased, but the bread flavor II only increased with 2.9 g salt-dough. Bread flavor II could be fixed in liquid oil under these optimum breadmaking conditions.
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