The effects of high-ash stream flour on the sourdough properties and the taste and flavor of bread

Abstract

In this study, we investigated the effects of high-ash stream flour sourdough on the taste and flavor of bread. In the LC/MS and GC/MS analyses, bread samples with 2.5 % and 5 % high-ash flour sourdough, as well as bread samples with 10 % and 20 % wheat flour sourdough, exhibited similar results. When using high-ash flour sourdough, there was an increase in lactic acid and amino acid contents. Additionally, the GC/MS results indicated an increase in the target-ion area values of organic acids and aldehydes, while the area value of pyrazines decreased. In the sensory evaluation, terms such as "sweetness" and "saltiness" were selected for the sample without any addition of the sourdough, while "sourness," "harshness," and "burnt smell" were selected for the sample with 20 % high-ash flour sourdough. In sensory evaluations, the sample with 10 % wheat flour sourdough was comparable to the 2.5 % and 5 % high-ash flour sourdough samples. Meanwhile, the sample with 20 % wheat flour sourdough was between the 5 % and 10 % high-ash flour sourdough samples. These findings suggest that even in small quantities, high-ash flour sourdough was more effective in enhancing the taste and flavor components of bread compared to wheat flour sourdough.