Volatile composition of white bread using enzyme active soya flour as improver
1991; Elsevier BV; Volume: 41; Issue: 1 Linguagem: Inglês
10.1016/0308-8146(91)90134-a
ISSN1873-7072
AutoresPieternel A. Luning, J.P. Roozen, R.A.F.J. Moëst, Maarten A. Posthumus,
Tópico(s)GABA and Rice Research
ResumoSoya flour is often used in the baking industry as a bread improver. This study deals with the influence of addition of enzyme active soya flour on the volatile composition of bread. These volatiles have been isolated by a dynamic headspace technique, analysed by gas chromatography and identified by combined gas chromatography/mass spectrometry. The chromatograms of bread with and without soya flour have been compared and the major differences quantified. Addition of enzyme active soya flour increases the concentrations of hexanal, 1-hexanol, 1-penten-3-ol, 1-pentanol and 2-heptanone, while 2-heptenal and 1-octen-3-ol have only been detected in bread containing soya.
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