Effect of fermentation conditions of bread dough on the sensory and nutritional properties of French bread

• Published in: European food research & technology Vol. 249; no. 11; pp. 2749 - 2762
• Main Authors: Troadec, Romane, Regnault, Stéphanie, Nestora, Sofia, Jacolot, Philippe, Niquet-Léridon, Céline, Anton, Pauline M., Jouquand, Céline
• Format: Journal Article
• Language: English
• Published: Berlin/Heidelberg Springer Berlin Heidelberg 01.11.2023; Springer Nature B.V; Springer Verlag (Germany)
• Subjects: Acrylamide; Agriculture; Analytical Chemistry; Bacteria; Biotechnology; Bread; Chemistry; Chemistry and Materials Science; Dough; Fermentation; Food Science; Forestry; High temperature; Lactic acid; Lactic acid bacteria; Life Sciences; Low temperature; Maillard reaction; Melanoidins; Metabolism; Original Paper; Proteolysis; Sensory evaluation; Sensory perception; Sourdough; Sugar; Yeast; Yeasts; Maillard reaction; Strecker aldehydes; Acrylamide; Aromas; Melanoidins; French bread

The study aimed to evaluate the impact of long and short fermentation on the sensory and nutritional properties of French sourdough and yeast bread. The long fermentation was performed at low temperatures, and is close to “artisanal processes”, while the short fermentation was performed at higher te...