Aroma of wheat porridge and bread-crumb is influenced by the wheat variety
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Aroma of wheat porridge and bread-crumb is influenced by the wheat variety. / Starr, Gerrard; Hansen, Åse Solvej; Petersen, Mikael Agerlin; Bredie, Wender.
I: Lebensmittel - Wissenschaft und Technologie, Bind 63, Nr. 1, 2015, s. 590-598.Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › fagfællebedømt
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TY - JOUR
T1 - Aroma of wheat porridge and bread-crumb is influenced by the wheat variety
AU - Starr, Gerrard
AU - Hansen, Åse Solvej
AU - Petersen, Mikael Agerlin
AU - Bredie, Wender
PY - 2015
Y1 - 2015
N2 - Sensory evaluations were conducted on wheat-flour porridge and baked-bread samples, made from wheat varieties with known odour and flavour variations. The purpose was to determine if these odour and flavour variations were expressed in baked-bread. In all, 24 wheat varieties were used for porridge evaluation, from these eight were selected for bread evaluation. Porridge and bread results were compared. Variations were found in both evaluations. Five odour- and nine flavour descriptors were found to be common to both wheat porridge and bread. The results for two descriptors: "cocoa" and "oat porridge" were correlated between the wheat porridge and bread samples. Analysis of whole-meal and low-extraction samples revealed that the descriptors "malt", "oat-porridge", "øllebrød", "cocoa" and "grain" mostly characterized wheat bran, while descriptors for "maize", "bean-shoots", "chamomile", "umami", and "fresh grass" mostly characterized wheat endosperm. Low-extraction bread made from four different varieties also differentiated for five odour- and six flavour descriptors. These results indicate that variations in wheat flavour and odour directly affect bread flavour and odour even in low-extraction bread. This knowledge is important to the baking industry and to plant breeders as wheat aroma could possibly become a future quality parameter in breeding.
AB - Sensory evaluations were conducted on wheat-flour porridge and baked-bread samples, made from wheat varieties with known odour and flavour variations. The purpose was to determine if these odour and flavour variations were expressed in baked-bread. In all, 24 wheat varieties were used for porridge evaluation, from these eight were selected for bread evaluation. Porridge and bread results were compared. Variations were found in both evaluations. Five odour- and nine flavour descriptors were found to be common to both wheat porridge and bread. The results for two descriptors: "cocoa" and "oat porridge" were correlated between the wheat porridge and bread samples. Analysis of whole-meal and low-extraction samples revealed that the descriptors "malt", "oat-porridge", "øllebrød", "cocoa" and "grain" mostly characterized wheat bran, while descriptors for "maize", "bean-shoots", "chamomile", "umami", and "fresh grass" mostly characterized wheat endosperm. Low-extraction bread made from four different varieties also differentiated for five odour- and six flavour descriptors. These results indicate that variations in wheat flavour and odour directly affect bread flavour and odour even in low-extraction bread. This knowledge is important to the baking industry and to plant breeders as wheat aroma could possibly become a future quality parameter in breeding.
KW - Low-extraction bread
KW - Sensory evaluations
KW - Wheat porridge
KW - Wheat varieties
KW - Whole-meal bread
U2 - 10.1016/j.lwt.2015.03.048
DO - 10.1016/j.lwt.2015.03.048
M3 - Journal article
AN - SCOPUS:84928698174
VL - 63
SP - 590
EP - 598
JO - Lebensmittel - Wissenschaft und Technologie
JF - Lebensmittel - Wissenschaft und Technologie
SN - 0023-6438
IS - 1
ER -
ID: 137743288