Effect of flour, fiber, and phytase on volatile extract composition ans sensory perception of bread

To be well accepted, bread with increased nutritional quality must be characterised by a good flavour. This work aimed at investigating the effect of nutritional ingredients like flour, inulin and phytase on the aromatic profile and the resulted aroma of bread. Flour had a significant impact on the volatiles formed in bread and consequently on its odour. Phytase did not modify odorant properties of breads, while inulin in white bread led to a modification of its odour linked to higher quantity of Maillard compounds formed when this fibre was added. Finally, inulin and phytase enriched breads were characterised by odorant properties close to the non-enriched breads. These breads could thus become good nutritional alternative, with the same organoleptic properties than conventional breads which are considered as acceptable by consumers