Odorant transfer characteristics of white bread during baking

Abstract

The potent odorants in the crust and crumb of white bread were identified and quantified by gas chromatog-raphy-mass spectrometry and gas chromatography/ olfactometry. The weight loss ratio of the samples baked at 220 °C was controlled in the range of 0-28%. The odorants were classified into 5 types by the transfer characteristics: i) All amounts of odorant transferred from the crust to external space (type-I). ii) All transferred from the crust to the crumb and external space (type-II). iii) Certain amount remaining in the crust and the rest transferred to the crumb and external space (type-Ill), iv) All transferred from the crumb to external space (type-FV). v) Certain amount remaining in the crumb and the rest transferred to the crust and external space (type-V). The odorants of type-FV were not apparent after the crust had formed. The results indicate that the crust could be a barrier to prevent the odorants from being transferred to external space.