On food and cooking the science and lore of the kitchen ( PDFDrive ) 1028

Bread Flavor The incomparable flavor of simple wheat bread has three sources: the flavor of wheat flour, the products of yeast and bacterial fermentation, and the reactions caused by oven heat during baking The aroma of lowextraction white flour is dominated by vanilla, spicy, metallic, and fatty notes (from vanillin, a furanone, and fatty aldehydes), while wholemeal flour is richer in most of these and in addition has cucumber, fried, “sweaty,” and honey notes (from other fatty aldehydes and alcohols and phenylacetic acid) Yeast fermentation generates a “yeasty” character, a large part of which comes from fruity esters and eggy sulfur compounds Baking contributes the toasty products of browning reactions Starters add general complexity and a distinctive sour note from acetic and other organic acids Mass-Produced Breads Mass-Produced Breads The manufacture of commercial breads bears little resemblance to the process described above Ordinary mixing, kneading, and fermentation require several hours of work and waiting from the bread maker In bread factories, high-powered mechanical dough developers and chemical maturing agents (oxidizers) can produce a “ripe” dough, with good aeration and gluten structure, in four minutes Yeast is added to such doughs mainly as flavoring The formed loaves are proofed briefly and then baked as they move through a tunnel-like metal oven These breads tend to have a very fine, cakelike texture, because machines are far more efficient at aerating dough than are hands or stand mixers The flavor of manufactured bread can sometimes be marked by such unpleasant aroma compounds as sour, sweatlike isovaleric and isobutyric acids, which are ...Mass-Produced Breads The manufacture of commercial breads bears little resemblance to the process described above Ordinary mixing, kneading, and fermentation require several hours of work and waiting from the bread maker... developers and chemical maturing agents (oxidizers) can produce a “ripe” dough, with good aeration and gluten structure, in four minutes Yeast is added to such doughs mainly as flavoring The formed loaves are... Yeast is added to such doughs mainly as flavoring The formed loaves are proofed briefly and then baked as they move through a tunnel-like metal oven These breads tend to have a very fine, cakelike texture, because machines are far more