Volatile flavor components of breads made from hard red winter wheat and hard white winter wheat.

Abstract

Cereal Chem. 72(3):237-242 Volatile components of white pan bread and whole wheat bread made odor qualities, 11 of them had breadlike odors. Most of the carbonyls from hard red winter or hard white winter wheat were collected on a and pyrazines were higher in relative quantities in the crust than in the Tenax TA trap by dynamic headspace concentration. Bread crumb and crumb. Many differences were noticed between white pan and whole wheat crust were studied separately. A total of 74 compounds was separated breads. However, many fewer differences were found between breads made and identified by gas chromatography-Fourier transform infrared spec- from hard red winter and hard white winter wheats. trometry-mass spectrometry. Among the compounds that possessed some Hard red winter (HRW) wheat is the major wheat class grown in the United States, and flour made from it is the primary ingredient in most breads. Hard white wheat, a new wheat classification (May 1, 1990) is still under development by several Agricultural Experiment Stations (AES), including Kansas, Washington, Oregon, Idaho, and California (Bequette 1990). In particular, the Kansas AES is interested in developing hard white winter (HWW) wheat with above-average milling and breadbaking qualities. Several studies have evaluated the milling quality and possible commercial uses of HWW wheats in making whole wheat hamburger buns, steamed bread, pita bread, tortillas, and couscous (Li and Posner 1989; Lang and Walker 1990; Lu and Ponte 1990; Quarooni et al 1991 a,b; Lang and Walker 1992). Chang and Chambers (1992) reported flavor differences in loaf breads made from HRW or HWW wheat. The quality of bread is judged on the basis of loaf volume, texture, color, and flavor. Flavor particularly influences acceptance by consumers, and volatile aroma components generally are regarded as the most important parameters of food flavor quality (Heath and Reineccius 1986). The flavor compounds of bread have been studied by many researchers using different methods. Usually, more compounds are found when organic solvent extraction or steam distillation methods are used for isolation than when headspace methods are used. Von Sydow and Anjou (1969) steam-distilled samples of rye crispbread for 3.5 hr at atmospheric pressure and found 92 volatile compounds. Mulders et al (1972b) used pentane-diethyl