VOLATILE COMPOSITION OF WHITE BREAD USING ENZYME ACTIVE SOYA FLOUR AS IMPROVER

Soya flour is often used in the baking industry as a bread improver. This study deals with the influence of addition of enzyme active soya flour on the volatile composition of bread. These volatiles have been isolated by a dynamic headspace technique, analysed by gas chromatography and identified by combined gas chromatography/mass spectrometry. The chromatograms of bread with and without soya flour have been compared and the major differences quantified. Addition of enzyme active soya flour increases the concentrations of hexanal, 1-hexanol, 1-penten-3-ol, 1-pentanol and 2-heptanone, while 2-heptenal and 1-octen-3-ol have only been detected in bread containing soya.