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Volatile Compound Production During the Bread-Making Process: Effect of Flour, Yeast and Their Interaction

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Abstract

Bread is one of the most consumed products around the world, justifying the continuous research and development activities on how to improve its sensory, chemical and industrial characteristics. Volatile organic compounds (VOCs) play a key role in this regard because they take shape during the leavening process and are enhanced upon baking. In this study, proton-transfer reaction mass spectrometry (PTR-MS), coupled to a time-of-flight (ToF) mass analyser, was undertaken in order to analyse the effects of Saccharomyces cerevisiae strains as well as the type of wheat flour used in the bread-making process on VOC production. The results showed a greater impact of yeast strains over the expected flour influence. This observation was confirmed when the leavened dough samples were baked and the volatile profiles determined. However, the peak-by-peak monitoring, followed by a tailored statistical approach, revealed not only the effect of changing ingredients but also different kinds of yeast/flour interaction. Such findings shed a new light on the selection of ingredients for each bread recipe depending on the desired volatile profile of the baked product and on the potential of PTR-MS in analysing protechnological microbes/matrix interaction during food fermentations.

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Acknowledgments

The support of the Autonomous Province of Trento (PAT-ADP 2014) is acknowledged. Giuseppe Spano is supported by MIUR [PON02_00186_2937475] in the framework of the project named ‘Protocolli innovativi per lo sviluppo di alimenti funzionali’ [Pro.Ali.Fun.].

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Authors and Affiliations

  1. Department of Food Quality and Nutrition, Research and Innovation Centre, Fondazione Edmund Mach (FEM), via E. Mach 1, 38010, San Michele all’Adige, TN, Italy

    Salim Makhoul, Andrea Romano, Vittorio Capozzi, Eugenio Aprea, Luca Cappellin, Elisabetta Benozzi, Flavia Gasperi & Franco Biasioli

  2. Department of Chemistry, University of Balamand, P. O. Box 100, Tripoli, Lebanon

    Salim Makhoul & Hanna El-Nakat

  3. UMR PAM—équipe VALMIS, IUVV, 1 rue Claude Ladrey, 21078, Dijon Cedex, France

    Salim Makhoul & Jean Guzzo

  4. Faculty of Science and Technology, Free University of Bolzano, 39100, Bolzano, Italy

    Andrea Romano, Vittorio Capozzi & Matteo Scampicchio

  5. Department of Agriculture, Food and Environmental Sciences, University of Foggia, via Napoli 25, 71122, Foggia, Italy

    Giuseppe Spano

  6. Institut für Ionenphysik und Angewandte Physik, Leopold-Franzens Universität Innsbruck, Technikerstr. 25, 6020, Innsbruck, Austria

    Elisabetta Benozzi & Tilmann D. Märk

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  1. Salim Makhoul
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  2. Andrea Romano
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  3. Vittorio Capozzi
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  10. Flavia Gasperi
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  11. Hanna El-Nakat
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Correspondence to Franco Biasioli.

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Makhoul, S., Romano, A., Capozzi, V. et al. Volatile Compound Production During the Bread-Making Process: Effect of Flour, Yeast and Their Interaction. Food Bioprocess Technol 8, 1925–1937 (2015). https://doi.org/10.1007/s11947-015-1549-1

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