Volatile Organic Compounds in Breads Prepared with Different Sourdoughs

Sourdough is an old example of a natural starter composed mixture flour, water, and metabolites produced by naturally occurring lactic acid bacteria yeasts that influence bread aroma. In this work, four types sourdough were used to prepare bread: one with yeast beer three yeasts. The physicochemical parameters (pH, moisture, water activity, organic acids) the sourdoughs assessed. Lactic, acetic, succinic acids found in considerable amounts corresponding breads. fermentation quotient (molar ratio between acetic acid) ranged from 0.39 3.4 sourdoughs. Lactic was prevalent all showed highest value made 1.5 bacteria/yeast (8722.24 mg/kg). Moreover, volatile compounds identified samples. Alcohols, aldehydes, mainly found. alcohol concentration 140.88 401.20 ng/g. Aldehydes 185.01 454.95 ng/g, 91.40 173.81 Bread prepared amount alcohols acid.