ABSTRACT
The composition of the volatile fraction of bread depends on the ingredients, the conditions of dough fermentation, and the baking process. The low molecular weight nonvolatile components occurring in the flour are the precursors of the flavor compounds that are formed during the fermentation and baking steps. Fermentation of a wheat dough is performed with varieties of the yeast Saccharomyces cerivisiae, along with the bacteria that are associated with commercial yeast during its manufacture. The major effect of the yeast on bread flavor is presumably that its addition leads to an increase in levels of substances that are thermally degraded to odorants during the baking process. The examination of the effluent from the column of a gas chromatograph (GC) by nasal appraisal is commonly used in aroma analysis to locate the positions of odorants in a GC. L. Wiseblatt and H. F. Zoumut evaluated the aromas produced when dihydroxyacetone was heated in a phosphate buffer solution with various amino acids.
