Wine yeast preferment for enhancing bread aroma and flavor
1996
McKinnon, C.M. | Gelinas, P. | Simard, R.E.
A liquid preferment containing water, flour, sucrose, and wine yeast was optimized to enhance bread aroma and flavor by time and temperature of prefermentation and yeast and flour concentration. Thirteen commercial or type yeast strains were compared for gas production and formation of volatile compounds different than baker's yeast. Four yeast strains were subjected to final screening but Flor Sherry yeast gave the most interesting aroma. Compared to bread made by the sponge-and dough process, crumb and crust of bread prepared from preferment with Flor Sherry yeast contained more 2-butanone and unknown compound D but less ethanol (crumb only), unknown compound A, unknown compound C (crumb only), acetoin, diacetyl, acetaldehyde (crumb only), acetone, and unknown compound B.
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