Bread aroma and flavor were studied by observing volatile compounds and determining if these compounds were produced from the yeast strain or the Maillard reaction. A basic bread recipe using water, yeast, flour, and salt was used to prepare the bread samples. The bread was prepared using five different yeast strains including Bavarian (M20), English (Safale 04), M29, Nottingham (Ale), and Quick Rise (Red Star) yeasts. Yeast was an important factor because it interacts with sugars to produce CO<sub>2</sub> and bi-products that could be responsible for bread flavor. The M20 yeast is of particular interest to study because it is known to produce isoamyl acetate in the brewing process. The Maillard reaction may also be responsible for producing flavor compounds. Gas Chromatography/Mass Spectrometry (GC/MS) was used to analyze the dough and bread samples and to determine the abundance of a volatile compound in a sample. The peaks that appeared in the resulting chromatograms and spectra were analyzed to determine any similarities or differences in volatile compounds present in that sample. The data were further analyzed to determine whether the identified compounds were produced from the yeast strain or the Maillard reaction. The aroma molecules detected from these yeast strains will be discussed.

Chemistry of baking: Analyzing volatile compounds in basic bread

255th National Meeting (2018)

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