| Abstract: | Effect of adding the model system mixture (D,L-lysine · HCl, L-proline and D-glucose) on the sensory properties and volatile components of fresh bread and bread stored for 3 days were investigated. The results showed that the model system mixture improved the crust colour and flavour of fresh bread and kept the freshness, retarded the staling and improved the quality of the bread samples stored for 3 days. Analysis of the crust aroma of the bread samples showed that 2-acetyl pyrazine, 2-acetyl pyridine and 2-methyl-3-ethyl pyrazine, which may be responsible for bread crust aroma, were determined at high concentration in the bread sample containing 0.24% model system mixture. The concentration of pyrazine derivatives increased during storage whereas the carbonyl, pyrrol and furan derivatives decreased. |
