Effect of Fermentation Conditions on Flavor Substances in French Bread Produced by the Straight Dough Method

Studies on the Processing Conditions in Bread Making Part IX

Abstract

The relationships between four fermentation conditions (mixing temperature, fermentation time, punching of the dough and the final proofing time) in french bread production by the straight dough method and flavor substances in the crumb and the crust of the french bread were investigated using the experiment of orthogonal L8 design. The amount of alcohols in the crumb decreased as the final proofing time was shortened, but the alcohols in the crust were not affected by any of the factors. The total amount of iso-butyl alcohol and acetone in the crumb was increased by the punching and raised mixing temperature. The acetaldehyde was increased by reducing mixing temperature and fermentation time, while it was decreased by the puching and increased final proofing time. The amount of acetone in the crust increased by reduced fermentation time, while it was decreased by punching and by longer proofing time. The diacetyl was decreased as the mixing temperature was raised. It is suggested that the carbonyl compounds in the bread were formed mainly during the baking process, from the results that the crust contained a larger amount of carbonyl compounds than the crumb.