Preparation of Maillard reaction flavor additive from germinated wheat and its effect on bread quality

Abstract

AbstractBackground and objectivesGerminated wheat was used as the raw material to make a new type of natural bread flavor additive to enhance the taste of ordinary bread. This study aimed to achieve a better optimization of Maillard reaction products and explore the effect of the Maillard reaction products on bread flavor.FindingsThrough an orthogonal experiment, the sensory evaluation score by the Friedman rank test was used as an indicator to determine the best technological parameters for making the Maillard reaction flavor additive from germinated wheat: A 1:2 ratio of 2‐day‐old/3‐day‐old germinated wheat flour, a 130°C baking temperature, and 15 min baking time were found to be optimal. Then, the effect of the Maillard reaction products on bread quality was studied. The results revealed that the optimum addition of the Maillard reaction product was 3%, which could produce bread with more baking flavor and best sensory assessment without affecting the bread specific volume, texture, and color.ConclusionsGerminated wheat can be used to make flavor components with bread‐like baking smell by the Maillard reaction. These flavor components, made by mixing wheat seeds at different germination stages at a certain ratio and produced by solid‐phase baking, can give relatively favorable flavor to bread.Significance and noveltyThis approach not only can solve the problem of improving the flavor of bread, but is also in line with the current pursuit of natural health food, and additionally can provide a new way for the comprehensive utilization of germinated wheat.