engleski

Agents for improving the odour of gluten-free bread enriched with yellow pea flour

Gluten-free bread is often characterised by lower intensity of desirable roasty odour compared to wheat bread. Moreover, the legume flour, which can be added to improve the nutritional value of gluten-free bread, can negatively affect its odour. Since the sensory perception of bread is a key factor affecting the consumers’ acceptability, the aim of this study was to determine to which extent sourdough, volatile compounds precursors, and enzymes can improve odour of gluten-free bread with yellow pea flour (25%, flour basis). Sourdough (20%, dough basis) from wholemeal rice, wholemeal millet and yellow pea flour fermented with Lactobacillus brevis DSM 20054, arginine, proline, fructose (0.1%, 0.1%, 1%, flour basis, respectively), and protease (0.25%, protein basis) were used as potential improvers, separately and/or in a combination. The odour of crumb and crust was analysed by descriptive and hedonic sensory analysis. Bread with added improvers was characterised by a higher intensity of crust ‘caramelised sugar-‘ and ‘burnt-like’ odour, while bread samples without added improvers and ones with the addition of only sourdough were more characterised by ‘pea-like‘ crumb and crust odour, ‘yeast-‘, ‘raw dough-‘, ‘peanut-‘, ‘baked-like‘ crumb odour and ‘corn-like’ crust odour. Most of volatile compounds precursors, enzymes, sourdough, and their combinations had a positive effect on the acceptability of the crumb odour, while their significant influence on the acceptability of the crust odour was not established. The highest degree of liking of crust and crumb odour (‘moderately like’) has been determined for bread with 20% sourdough, arginine, proline, fructose, and protease addition.

gluten-free bread ; improvers ; odour ; sensory analysis ; yellow pea flour

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