Cereal Chem. 73 (1):45-50 |
Wine Yeast Preferment for Enhancing Bread Aroma and Flavor (1,2).
C. M. McKinnon (3), P. Gélinas (4), and R. E. Simard (3). (1) Contribution 368 from the Food Research and Development Centre, Agriculture and Agri-Food Canada. (2) Presented at the AACC 80th Annual Meeting, San Antonio, TX, November 1995. (3) Department of Food Science and Technology, Laval University, Quebec, Canada. (4) Corresponding author: Food Research and Development Centre, Agriculture and Agri-Food Canada, 3600 Casavant Blvd. West, St. Hyacinthe, Quebec, Canada J2S 8E3. Accepted September 15, 1995. Copyright 1996 by the Department of Agriculture and Agri-Food, Government of Canada.
A liquid preferment containing water, flour, sucrose, and wine yeast was optimized to enhance bread aroma and flavor by time and temperature of prefermentation and yeast and flour concentration. Thirteen commercial or type yeast strains were compared for gas production and formation of volatile compounds different than baker's yeast. Four yeast strains were subjected to final screening but Flor Sherry yeast gave the most interesting aroma. Compared to bread made by the sponge-and-dough process, crumb and crust of bread prepared from preferment with Flor Sherry yeast contained more 2-butanone and unknown compound D but less ethanol (crumb only), unknown compound A, unknown compound C (crumb only), acetoin, diacetyl, acetaldehyde (crumb only), acetone, and unknown compound B.