Dynamics of Volatile Compounds in Triticale Bread with Sourdough: From Flour to Bread.

Ruta Galoburda,Martins Sabovics,Evita Straumite,Zanda Kruma

doi:10.3390/foods9121837

Ruta Galoburda, Martins Sabovics + Show 2 more

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https://doi.org/10.3390/foods9121837

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Abstract

Triticale has been suggested for human consumption due to its valuable nutritional composition. The aim of this study was to evaluate volatile compound dynamics in the technological processes of triticale bread and triticale bread with sourdough prepared using Lactobacillus sanfranciscensis based cultures. Two types of sourdough ready-to-use sourdough and two-stage sourdough were used for bread making. Triticale bread without sourdough was used as a control. Volatile compounds from a headspace of flour blend, sourdough, as well as mixed dough, fermented dough, bread crumb and crust were extracted using solid-phase microextraction (SPME) in combination with gas chromatography/mass spectrometry. Alcohols, mainly 1-hexanol, were the main volatiles in the triticale flour blend, whereas in the headspace of sourdough samples ethyl-acetate, ethanol and acetic acid dominated. Two-stage sourdough after 30 min fermentation showed the highest sum of peak areas formed by 14 volatile compounds, resulting in substrates for further aroma development in bread. A total of 29 compounds were identified in the bread: in the crumb the dominant volatile compounds were alcohols, ketones, acids, but in the crust—alcohols, aldehydes, furans dominated. The use of two-stage sourdough provided a more diverse spectrum of volatile compounds. Such volatile compounds as ethanol, 3-methyl-1-butanol, 2-methyl-1-propanol, 2-hydroxy-2-butanone, 2-methylpropanoic acid, and acetic acid were identified in all the analysed samples in all stages of bread making.

Highlights

Production of triticale (x Triticosecale Wittmack) reached 12.8 million tonnes worldwide in 2018 and Europe is the major triticale producing region—89.7% of the global triticale production [1]
The quantitative composition of triticale flour blend was described by 31 volatile compounds
The second most prolific compound was 1-hexanol, which adds a mild, sweet, alcohol, green grass, fruity sweet, woody and floral aroma [48], and comparing raw materials the highest proportion was detected in the whole-grain triticale and it resulted in its highest proportion in the flour blend

Summary

Introduction

Production of triticale (x Triticosecale Wittmack) reached 12.8 million tonnes worldwide in 2018 and Europe is the major triticale producing region—89.7% of the global triticale production [1]. It has been mostly used as an animal feed. Triticale is characterized by weak rheological properties, it is possible to produce good quality bread selecting acceptable varieties [7] and technologies [8,9]. Due to low gluten content and high alpha-amylase activity, weak baking properties hinder the use of triticale in bread production [3,10,11]. It is possible to make a product with the properties similar to those of wheat bread using flour blends, which incorporate other cereals such as triticale, oat, barley, sorghum by utilizing their starch gelatinization properties to form a wheat bread-like, aerated texture [12,13]

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