Influence of inulin on bread: Kinetics and physico-chemical indicators of the formation of volatile compounds during baking

The influence of inulin on the formation and release of white bread volatiles was studied during baking, using an innovative on-line baking extraction device. Kinetic studies were performed to follow the development of crust physical properties and the formation of volatiles responsible for the flavour of breads having different amounts of inulin. It was demonstrated that inulin accelerated the formation of the bread crust and the Maillard reaction. It led to breads with an overall quality similar to that of non-enriched breads, but baked for a shorter time. Correlations between some crust properties and the amount of Maillard volatiles were determined. They showed that crust water activity, moisture and clearness could be good indicators of the Maillard reaction during the baking of bread.