Milling & Baking News - May 7, 2019 - 13

S P E C I A L E D I T I ON

Artisan Baking:
When Art Meets Science
Practical technology from Lallemand Baking supplying
bakers yeast to bakers all around the globe.

DEVELOPING BREAD WITH
UNIQUE FLAVORS AND AROMAS

ntil recently, artisan bakeries have had the advantage of being more flexible in
choosing their baking processes and ingredients to develop unique flavors in bread.
Now industrial bakeries can also have options if they pay attention to the fermentation steps.
There is a general misconception that flavor compounds generated during bread fermentation cannot contribute to the flavor profile of bread due to evaporation during baking.
However, yeast- and lactic acid bacteria-derived compounds greatly contribute to the generation of aroma precursors in thermal reactions during baking and the overall flavor profile of
bread.
Flour contains many aroma precursors, which can be revealed through the natural enzymatic actions of yeast and bacteria. Therefore the flavors and aromas in bread will depend
mainly on the type of flour used, and fermentation and baking techniques. When the same
flour and recipe are used, then the choice of fermentative ingredient, i.e. the use of varying
strains of yeast and bacteria, is also essential to produce breads with different flavor profiles.
It is therefore possible to enhance and differentiate the aroma of your bread to obtain specific
characteristics by choosing the right yeast and/or lactic acid bacteria combination.

FERMENTATION METABOLITES

Through the action of the enzymes naturally occurring in the yeast, fermentation will generate carbon dioxide gas which will raise the dough. This fermentation process will also generate volatile organic compounds (e.g., higher alcohols, aldehydes, sulfur-containing compounds, esters, phenols, carbonyl compounds, organic acids) which may significantly affect
bread sensory qualities. The volatile esters, aldehydes and secondary alcohols are the most
significant flavor compounds produced during the dough fermentation by bakers yeast, are of
particular interest in bread, because they contribute pleasant fruity and buttery flavor notes.
Sourdough naturally contains lactic acid bacteria and bakers yeast. Indeed studies of the
microbiota obtained from many different sourdough revealed the presence of the lactic acid
bacteria Lactobacillus sanfranciscensis, plantarum, and paralimentarius and of the yeast
Saccharomyces cerevisiae. Working in synergy, those microorganisms seem to benefit from the
presence of each other by secreting metabolites that stimulate their growth. Sourdough fermentation will also generate aromas and organic acids in unique concentrations leading to
specific flavor profiles.
DEVELOPING BREAD FULL FLAVOR POTENTIAL

Usually an extended proof time is required for bread flavors to fully develop. The yeast and
lactic acid enzymatic activity in the dough begins with kneading. This is therefore a key step
in developing unique flavors in bread.
Bakeries with time limitations may add a pre-ferment step to obtain the benefits of a long
fermentation, i.e. flavor development, but also proper gluten strength and longer shelf life [4,
5]. The pre-ferment is generally prepared several hours prior to the mixing of the final dough
using a portion of the bread dough. Depending on the water to flour ratio, this ''fermentation
starter'' can have a stiff to loose texture. A portion of the dough from a previous production,
often referred to as ''old dough'' may also be added to the final dough. Its flavor profile and
intensity will depend on the quantity used (usually up to 25% flour weight of the new dough)
but also on the degree of maturity of the dough (should be fermented for at least 3 hours).
Poolish fermentation involves the preparation of a pre-ferment composed of a liquid flourwater mixture in a ratio of around 1:1. The quantity of yeast will be added according to the
time allowed for fermentation, hence less yeast will be added for longer fermentation and vice
versa.
When talking about flavor development in sourdough bread, a long fermentation (1224h) time is required. The lactic acid bacteria fermentation will generate lactic and acetic
acid in the dough that will contribute to the acidity in the bread. Other desirable volatile aromatic compounds, including alcohols, aldehydes, ketones, esters and sulfur will be generated
during such a long fermentation process.

CONSENSUS
AMONG YOUNGER
GENERATIONS

ccording to the 2019 national research on consumer
behavior presented by the
American Bakers Association and
the Center for Generational
Kinetics, most Millennial (born
between 1977 and 1995) and Gen
Z (born after 1996) eat baked
goods regularly. Indeed, almost
75% of younger consumers surveyed declared having purchased
bread in the past few days.
Concerned about their environment and health, these two generations are looking for whole grains,
and fresh-baked goods made from
natural and responsibly sourced
ingredients. As this demographic is
becoming more health conscious,
they pay attention to labels and
nutrition cues. Millenials and Gen
Z consumers read and look at
health descriptors to help them
find baked goods with the added
benefits.
Taste also seems to be an important component in helping
younger consumers make their
bread choices. Open to new experiences, they love the opportunity
to taste before buying in-store.
While the industry focuses on
meeting consumer's desire for
nutritional and tasty baked goods,
it should not neglect the emotions
associated with ''bakery'' when
consumers top-of mind words
include delicious, good, great,
wonderful, aroma, memories and
childhood.
Adapting formulations to these
market trends, bakeries may need
to try new ingredients and different baking processes. Bakers yeast
and sourdoughs play a key role in
the leavening of dough, but these
natural ingredients can also provide bread with a unique taste,
help with its digestibility and contribute
to
its
nutritional
qualities.

Milling & Baking News - May 7, 2019

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