RT info:eu-repo/semantics/article
T1 Evolution of volatile compounds in gluten-free bread: from dough to crumb
A1 Pico Carbajo, Joana
A1 Martínez Martínez, Mario
A1 Bernal del Nozal, José
A1 Gómez Pallarés, Manuel
AB Understanding the evolution of volatile compounds from dough to crumb is necessary in order to improve the weak aroma of gluten-free breads. Additionally, sensitive analytical methods are required to detect small changes. In the present study, a solvent extraction method combined with GC/MS was selected to examine the evolution of 31 principal volatile compounds from the beginning of fermentation to the end of baking in maize starch bread. During fermentation, only hexanal, hexanoic acid, benzaldehyde, benzyl alcohol, furfural and furfuryl alcohol remained constant whereas the rest became more abundant. After baking, 2,3-butanedione, 1-propanol, 2-methyl-1-propanol, 3/2-methyl-1-butanol and ethyl octanoate were evaporated whereas the other volatile compounds increased. The alcohols from fermentation, 2,3-butanedione, acetoin, acetic acid, isobutyric acid and ethyl octanoate, were the main volatile compounds in dough; all of them were formed during fermentation. In crumb, alongside those compounds, hexanal, 1-octen-3-ol and nonanal, produced from lipid oxidation, were also important contributors.
PB Elsevier
YR 2017
FD 2017
LK http://uvadoc.uva.es/handle/10324/28702
UL http://uvadoc.uva.es/handle/10324/28702
LA spa
NO Food Chemistry, 2017, vol. 227. p. 179-186
DS UVaDOC
RD 22-dic-2024