Quantitative Assessment of Volatile Profile and Sensory Perception of Artisan Bread Made in the City of Valencia.

ABSTRACT: Artisan bread, known for its simple recipes, natural ingredients, and traditional techniques, has seen a surge in demand, especially following the COVID-19 pandemic. Small bakeries emphasize extended fermentation processes and prioritize sensory qualities in their products. However, the impact of ingredients on the quality characteristics of artisan bread remains underexplored. Here, a set of breads from artisanal bakeries in Valencia, Spain, was characterized. Bread dough pH, total titratable acidity (TTA), and acid content were influenced by flour type and sourdough use, creating different environments for volatile compound (VOC) generation. Over 50 VOCs, including aldehydes, alcohols, acids, and furans, were identified in crumb and crust samples of most artisan bread samples, compared t

SUBMITTER: Sanmartin G 

PROVIDER: S-EPMC11640285 | biostudies-literature | 2024 Nov

REPOSITORIES: biostudies-literature