Comparative evaluation of the composition of aroma forming substances in starter cultures and grain bread based on them

Khleboproducty Pub Date : 2022-01-01 DOI:10.32462/0235-2508-2022-31-5-40-43

N. Alekhina, E. Ponomareva, H.Yu. Botasheva

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Abstract

This article presents the results of studies of the quantitative and qualitative composition of flavor forming substances in thick, dry starter cultures and grain bread based on them. The aroma of the samples was evaluated on the «MAG-8» odor analyzer (manufactured in Russia) with the «electronic nose» methodology by using 8 sensors based on piezo quartz resonators of the OAV type with a base oscillation frequency of 10 MHz with different film sorbents on the electrodes. It was revealed that when drying thick semi-finished products, the intensity of their aroma significantly decreased, and there were no significant changes in the qualitative composition. Thick starter cultures from bioactivated wheat, hop compositions and products prepared on their basis had the highest content of aroma forming substances.

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基于发酵剂和谷物面包香气形成物质组成的比较评价

本文介绍了在此基础上对粗发酵剂、干发酵剂和谷物面包中风味形成物质的定量和定性组成进行研究的结果。样品的香气在“MAG-8”气味分析仪(俄罗斯制造)上进行评估，采用“电子鼻”方法，使用基于OAV型压电石英谐振器的8个传感器，其基本振荡频率为10 MHz，电极上有不同的薄膜吸附剂。结果表明，当干燥较厚的半成品时，其香气强度显著降低，而定性成分没有显著变化。以生物活性小麦、啤酒花组合物及其为基础制备的浓稠发酵剂的香气形成物质含量最高。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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Khleboproducty

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