On food and cooking the science and lore of the kitchen ( PDFDrive ) 1028
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BreadFlavor
Theincomparableflavorofsimplewheat
breadhasthreesources:theflavorofwheat
flour,theproductsofyeastandbacterial
fermentation,andthereactionscausedby
ovenheatduringbaking.Thearomaoflowextractionwhiteflourisdominatedbyvanilla,
spicy,metallic,andfattynotes(fromvanillin,
afuranone,andfattyaldehydes),whilewholemealflourisricherinmostoftheseandin
additionhascucumber,fried,“sweaty,”and
honeynotes(fromotherfattyaldehydesand
alcoholsandphenylaceticacid).Yeast
fermentationgeneratesa“yeasty”character,a
largepartofwhichcomesfromfruityesters
andeggysulfurcompounds.Baking
contributesthetoastyproductsofbrowning
reactions.Startersaddgeneralcomplexityand
adistinctivesournotefromaceticandother
organicacids.
Mass-ProducedBreads
Mass-ProducedBreads
Themanufactureofcommercialbreadsbears
littleresemblancetotheprocessdescribed
above.Ordinarymixing,kneading,and
fermentationrequireseveralhoursofwork
andwaitingfromthebreadmaker.Inbread
factories,high-poweredmechanicaldough
developersandchemicalmaturingagents
(oxidizers)canproducea“ripe”dough,with
goodaerationandglutenstructure,infour
minutes.Yeastisaddedtosuchdoughs
mainlyasflavoring.Theformedloavesare
proofedbrieflyandthenbakedastheymove
throughatunnel-likemetaloven.These
breadstendtohaveaveryfine,cakelike
texture,becausemachinesarefarmore
efficientataeratingdoughthanarehandsor
standmixers.Theflavorofmanufactured
breadcansometimesbemarkedbysuch
unpleasantaromacompoundsassour,sweatlikeisovalericandisobutyricacids,whichare
