Effect of Sourdough, Bakery Yeast and Sodium Bicarbonate on Volatile Compounds of Lavash Bread

What is it about?

The process of dough preparation is an important stage in the production of bread, which has a significant effect on quality of the end product. Bakery yeast (Saccharomyces cerevisiae) and sourdough are used for dough fermentation worldwide and are very important for bread quality. Flavor and aroma of bread are important factors for acceptance of bread, which can be affected by the method of dough production. The effect of sourdough, bakery yeast, sodium bicarbonate and combination of bakery yeast and sodium bicarbonate for the production of flat bread (Lavash), on volatile compounds and sensory properties of bread, was studied. The changes in the headspace aroma volatiles were assessed using solid‐phase micro‐extraction (SPME) GC–MS analysis. A total of 31 compounds were identified in the samples. The obtained results showed differences in the volatile composition of the different types of bread. Bread produced by the combination of bakery yeast and sodium bicarbonate had most volatile compounds. The abundant volatile compounds identified in bakery yeast‐raised bread were butanal‐3‐methyl,butanol‐3‐methyl and hexanal, in the sourdough bread, they were ethanol, furan‐2‐metyhl and pentan, in the sodium bicarbonate bread, they were benzene‐1,3‐dimethyl, 2,4 nonadiene and limonene and in the combination of sodium bicarbonate and bakery yeast bread, they were furan‐2‐methyl, butanol‐3‐methyl and hexanal.

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Why is it important?

The present study evaluated the effect of sourdough, bakery yeast, sodium bicarbonate and combination of yeast and sodium bicarbonate on the volatile compounds of Lavash bread. Some of the volatile compounds were found in the four samples. The number of volatile compounds in bread produced from the combination of yeast and sodium bicarbonate was higher than that of other samples. The sensory evaluation of samples (shape, upper and beneath surface, odor, flavor, color, firmness and softness of texture and chewing ability) showed that bread produced from the combination of yeast and sodium bicarbonate has higher score than other samples based on the scoring of a panelist group.