January 12/Food Weekly Focus -- "This work consisted of two complementary sets of experiments in which breads differing in their recipe and/or process were characterized according to their odorant perception, volatile compound composition and physical properties. The results revealed that commercial partially baked and/or partially baked frozen breads were characterized by a different odor compared to commercial conventional, fully baked frozen and frozen dough breads, which were perceived similarly," scientists writing in the Journal of Cereal Science report.
"These differences were explained by their variable aromatic composition. By analyzing breads based on the same recipe but from different processes, it was demonstrated that adding a freezing stage before dough proofing or at the end of the conventional process, as well as after partial baking, did not influence bread aroma. Likewise, partial baking had no effect on bread odor and aromatic Profile. Thus, the aromatic differences between commercial conventional, fully baked frozen and frozen dough breads on the one hand, and commercial partially baked breads on the other, were due to their different formulations. Concerning bread physical properties, the recipe also influenced bread crust/crumb ratio and density," wrote P. Poinot and colleagues.
The researchers concluded, "Moreover, adding a partial baking stage to the process led to breads with a more compact crumb."
Poinot and colleagues published their study in the Journal of Cereal Science ("Influence of formulation and process on the aromatic profile and physical characteristics of bread." Journal of Cereal Science, 2008;48(3):686-697).
Additional information can be obtained by contacting G. Arvisenet, Nantes Atlantique University, CNRS, UMR 6144, GEPEA, ENITIAA, Rue Geraudiere, F-44322 Nantes 3, France.
The publisher of the Journal of Cereal Science can be contacted at: Academic Press Ltd. Elsevier Science Ltd., 24-28 Oval Rd., London NW1 7DX, England.
From the January 19, 2009, Prepared Foods E-dition